French Onion Soup
Classic French Onion Soup with caramelized onions, rich broth, and melty Gruyere cheese for the ultimate comfort meal.
Servings: 6 Servings
Calories: 643kcal
Equipment
Ingredients
- 4 tbsp unsalted butter
- ¼ cup olive oil
- 4 lb yellow onions halved and sliced thin
- 1 lb fennel bulb tops and cores removed, sliced thin
- ¼ cup dry sherry
- ⅔ cup Cognac or brandy
- 1 cup dry white wine such as Sauvignon Blanc
- 8 cups beef broth
- 2 bay leaves
- 1 tbsp kosher salt
- 2 tsp black pepper freshly ground
- 1 French baguette sliced 1/2 inch thick, and toasted
- 6 oz Gruyère cheese grated, or Swiss cheese
Instructions
- In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat. Add sliced onions and a pinch of salt. Stir occasionally for 45-50 minutes until they turn deep golden brown and jammy.
- Pour in the dry sherry and cognac, scraping up the flavorful bits from the bottom of the pan. Let the alcohol cook off for 5 minutes.
- Stir in the dry white wine and allow it to reduce slightly. Then add beef broth, bay leaf, kosher salt, and freshly cracked black pepper. Bring to a boil, then lower the heat to a gentle simmer for about 20 minutes to deepen the flavors. Discard bay leaves.
- Cut the French baguette into thick slices and toast until crisp. This step ensures the bread holds up under the cheese and soup.
- Ladle hot soup into oven-safe bowls, top each with a slice of toasted bread slices, and cover with shredded cheese.
- Place the bowls on a rimmed baking sheet under a broiler until the cheese is melted, bubbly, and golden brown. Serve immediately.
Notes
Tips for Storing
- Refrigerate: Store the soup (without bread or cheese) in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months; thaw overnight before reheating.
- Reheat Gently: Warm on the stove over medium heat until hot, adding a splash of broth if needed.
- Make Ahead: Caramelize onions ahead and refrigerate to save time on busy nights.
- Store Toppings Separately: Keep bread and cheese separate until ready to assemble and broil for best texture.
Nutrition
Calories: 643kcal | Carbohydrates: 56g | Protein: 21g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 2869mg | Potassium: 1050mg | Fiber: 9g | Sugar: 18g | Vitamin A: 615IU | Vitamin C: 31mg | Calcium: 467mg | Iron: 4mg
