| Level: | Easy |
| Total: | 44 min |
| Prep: | 10 min |
| Cook: | 34 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 44 min |
| Prep: | 10 min |
| Cook: | 34 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow or Spanish onion, halved and thinly sliced
- 1 large red onion, halved and thinly sliced
- 1 tablespoon sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup port wine
- 6 cups reduced-sodium beef broth
- 1 (2-inch) piece Parmesan rind
- Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
- 8 slices Gruyere cheese
Instructions
- Preheat oven to 400 degrees F and preheat broiler.
- Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
- Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 627 |
| Total Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 35 g |
| Cholesterol | 74 mg |
| Sodium | 1666 mg |
| Serving Size | 1 of 4 servings |
| Calories | 627 |
| Total Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 35 g |
| Cholesterol | 74 mg |
| Sodium | 1666 mg |
Reviews
There was great depth of flavor in much less time than a lot of other recipes called for!
I just made this recipe today! My boyfriend was craving some french onion soup and I made it my challenge to make it for the first time and it turned out great! I changed the port wine for Merlot like some of the reviewers suggested, since I’m not a Port Wine fan. i also added Fontina Cheese on top of the bread. Is the best French Onion Soup I’ve had ever. Thank you for this recipe. I’ll be definitely making from now on!
This has been my go-to recipe for French Onion Soup for the past 2 years. I love you Ina (your FOS = so many diff kinds of alcohol = expensive and Alton (your FOS = too many ingredients, period, but Robin comes through with flying colors! I made the soup exactly as Robin wrote it.
Very Goood!!!! Will definately make again!!!!!!!!!
I’m not a big fan of Robin Miller but, I love French onion soup and this was very, very good. Very easy but don’t expect the onions to caramelize properly in such a short amount of time, it takes MUCH longer and it’s worth it. The onions I used were definitely LARGE and I used one extra as someone suggested because we like our soup oniony. I simmered the soup for quite a while and added more beef stock as needed. I also added a bit more sugar to taste as the soup finished. Used the port but next time I may try sherry. I recommend this recipe highly. A great onion soup!
I made this soup before and so when we at the grocery store and could not find La Madeleine’s tomato soup, I mentioned this soup again. My husband has been begging for it since I mentioned it. It is a wonderful soup. We used Merlot instead of Port, by the way.
Only changes
add one moer yellow onion
change cheese to Provel
add one moer yellow onion
change cheese to Provel
french onion soup has always been my favorite soup. just looking at this picture makes me so hungry. i definetly plan on making this soup this upcoming friday for my dinner party and im 100% certain its going to be so delicious.
I followed the recipe to a T and it came out absolutely marvelous! I have tried a few other Onion Soup recipes and all came out tasting just slightly off. This has everything I want in this soup, perfect blend of onions and soft silky texture. I will be making this over and over again.
This is the best onion soup I’ve ever had.. Better than the local 4 star restaurant in our town! My 1 year old and 7 year old even loved it.