It's Soup Season | Make this Classic French Onion Soup Recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Chop 3 large sweet yellow onions and 3 red onions into 1/4 inch thick slices.

Transfer chopped onions into a bowl.

Melt 4 tablespoons of salted butter and 2 tablespoons of olive oil in a Dutch oven over medium-low heat.

Add the onions to the Dutch oven and cook with the lid on for 8 minutes.

Uncover, stir, and cook for another 7 minutes with the lid on.

Add salt and stir, then cook on medium heat in 5 minute increments, covering each time, for about 35 minutes total.

Increase heat to medium-high and cook for 5 more minutes.

Add flour, minced garlic, dried thyme, and bay leaf, stirring well.

Pour in 1/4 cup of Cabernet Sauvignon and stir to incorporate.

Add 2 containers of beef stock and stir, bringing to a low boil.

Cover and cook for another 30 minutes on low heat.

Slice French bread into 1 inch thick pieces and toast in a preheated oven at 350°F for about 8 minutes until crispy.

Prepare Gruyère cheese by slicing it thinly using a vegetable peeler.

Taste the soup and adjust salt and pepper as needed before assembling.

Fill oven-safe bowls with soup, add 2 slices of toasted bread on top, and cover with Gruyère cheese.

Broil in the oven until cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens