Try this French Onion Soup recipe
- Carbohydrate 4.47407656639267 g
- Cholesterol 123.428950926617 mg
- Fat 41.9574915760533 g
- Fiber 0.32039999628067 g
- Protein 20.1633356838597 g
- Saturated Fat 25.5911826292601 g
- Serving Size 1 1 to 6 serving (447g)
- Sodium 1562.56579441054 mg
- Sugar 4.153676570112 g
- Trans Fat 2.59036825492024 g
- Calories 559 calories
Step-by-step
- Melt 1/2 cup unsalted butter in a large pot over medium heat.
- Add 4 sliced onions, 2 fresh thyme sprigs, and 2 bay leaves, and cook until the onions are caramelized.
- Add 2 chopped garlic cloves and cook for another minute.
- Stir in 3 heaping tablespoons all-purpose flour and cook for 1-2 minutes.
- Pour in 1 cup red wine to deglaze the pot, scraping up any browned bits.
- Add 2 quarts beef broth, season with kosher salt and freshly ground black pepper, and simmer for 30 minutes.
- Preheat the oven to broil.
- Ladle the soup into oven-safe bowls, top each with sliced baguette and 1/2 pound grated gruyere.
- Broil until the cheese is melted and bubbly.
How many onions actually fit in a standard four-quart Dutch oven without spilling over the rim during the initial sweat? Four large sliced onions look impossible to contain at first, but low heat reduces their volume by roughly three-quarters over forty minutes as moisture evaporates. That shrinking process is entirely dependent on patience rather than equipment capacity. ### Pairing Considerations Because this soup features rich beef broth, caramelized sugars, and melted Gruyere, heavy side dishes overwhelm the palate. Acidic elements cut through the dairy fat efficiently. A simple green salad dressed with a sharp vinaigrette provides the necessary contrast. Avoid heavy starches on the side since the sliced baguette already anchors the carbohydrate content of the meal. Keep the focus on crisp textures that refresh the mouth between spoonfuls of hot broth. ### Fresh Versus Preserved Ingredients Using fresh thyme sprigs and whole garlic cloves yields a sharper, more aromatic base than dried herbs or powdered substitutes. Fresh red wine contributes authentic fruit tannins that concentrate as the alcohol cooks off, whereas cooking wine adds unwanted sodium and artificial preservatives. When grating cheese from a block of Gruyere rather than buying pre-shredded bags, you eliminate the anti-caking cellulose coating that prevents smooth melting under the broiler. ### Broiler Management Setting the oven broiler to high requires constant supervision. Position the ceramic crocks on a heavy baking sheet on the rack closest to the heating element. Watch the cheese closely for three to four minutes until bubbling brown spots form across the surface. Pull the tray out immediately once the edges of the bread turn deeply golden.
