| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 4 large yellow onions
- 1/2 cup (1 stick) butter
- 1 generous cup dry white wine
- 4 cups (1 quart) low-sodium beef broth
- 4 cups (1 quart) low-sodium chicken broth
- 3 tablespoons fresh thyme leaves
- 4 to 5 dashes Worcestershire sauce
- 2 cloves garlic, minced
- Several thick slices French bread or baguette
- Olive oil, for drizzling
- 8 ounces Gruyere cheese, sliced thick
Instructions
- For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.
- Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.
- Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)
- Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes.
- For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.
- To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted.
- Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 375 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 62 mg |
| Sodium | 524 mg |
Reviews
Super simple and delicious!
My dad used to make this recipe. My mom has all his recipes so we decided to make this soup…love it!!
LOVE this recipe. Never thought to put the onions in the oven. SOOOOO much easier to make than to stand for hours and stir on the stove until the onions caramelize. Love it!!!
Needs more onions for sure and NEVER thick slice cheese for French Onion Soup…it looked like an 8 oz slice being placed on ONE dish.
Made it today for six people. Used a few more onions but the rest was from recipe. Was a phenomenal hit. Thank you.
Ree has a handful of recipes that really changed our eating habits, and this is the best one! I don’t quite use a whole quart of chicken broth but follow the rest to a T and literally everyone loves it!
This is an extraordinary recipe! So delicious I can’t stop making it! Worth noting, the soup by itself freezes beautifully! Frequently, I have just the soup without cheese or croutons, and love it! Delicate flavors, just the way I like it. I don’t use the thyme. I use Swiss cheese as it has more flavor and can’t wait to try some others. The Gruyère seemed nearly flavorless to me. Is there a way to achieve the caramelized onions on stovetop?
Love this recipe, added additional thyme and more beef broth than chicken broth but otherwise great!
Delish!!!! I tweaked it a touch. Red wine and added a few shallots as well to boost the flavor. OMG SO GOOD!!!!! My deli had the cheese so I had the thick cut the Boar’s Head Gruyere cheese! PERFECTION!!
Really great! Made a few changes-did not roast the onions, red wine instead of white for a stronger flavor. Only had dried thyme. And I sprinkled some flour on the onion/wine mixture to thicken.