This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don’t take them too dark — a nice golden brown is perfect. Good beef broth also makes a big difference. If you can’t make your own, look for a high-quality prepared variety.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 6 tablespoons unsalted butter
- 8 medium yellow onions, thinly sliced (see Cook’s Note)
- 3 bay leaves
- 3 to 4 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 2 cups dry white wine
- 8 cups low-sodium beef broth
- 8 slices French-style baguette (about the size of the top of the soup crocks)
- 4 cups coarsely shredded Gruyere (about 2 pounds)
Instructions
- Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
- Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don’t be alarmed if some soup bubbles out), 2 to 3 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 701 |
| Total Fat | 46 g |
| Saturated Fat | 27 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 148 mg |
| Sodium | 1354 mg |
Reviews
Made this tonight. Was delicious! I agree to use salted butter and do not use low sodium broth. This soup is so simple it needs the seasoning. I added a bit of Worcestershire based off of other reviews. Whole family loved it! My husband said it was restaurant quality.
Love this! It took me 4 hours from start to finish. Topped with toasted bread which was finished with a sprinkle of salt and pepper. Such a nice cool weather meal weekend meal.
Made this recipe, used slightly more onions cause I’m a big onion fan, a little (1/4 cup) less vino, and a bit more broth. Cooked low n slow for 45 minutes and OMG it turned out incredible! Toasted French bread chucks in the oven to top it with along with mozzarella and Parmesan cheeses. I don’t often brag, but it was every bit as good as a 12-14$ a bowl restaurant soup, and less than 1/2 the cost! Thank you food network kitchen
Better than most recipes I’ve seen but French Onion Soup depends entirely on the quality of the ingredients. Get the best gruyere, use home-made beef stock or spruce up some prepared stock with herbs as given in recipe. (Thyme & bay leaves are classic.) also the freshness and quality of the baguette are important: get a bakery quality baguette, slice 1/2” slices on an angle, allow to thoroughly dry out on counter or in oven at 200F. Floating on top (rather than placing on bottom , pouring broth over it) means this recipe has got it right! Good recipe!
Really great recipe. I cut the recipe to 1/3 because I was just cooking for myself. Wish I’d made the whole recipe, I liked it so much. Definitely will next time!
Delicious! The recipe is easy to follow. This is my second time making it. Definitely a family favorite!
I make this using vegetable broth for my vegetarian daughter. Amazingly good!
Normally I make French Onion soup with dry red wine! Never again!!! This white wine recipe is amazing <3
I used store beef broth and Pinot Grigio wine – I didn’t.t like the flavor . Also, I don.t think you need to cook onions that long- it was just ok
Husband and daughter said it was one of the best onion soups they have eaten.