Bistro French Onion Soup Recipe

Bistro French Onion Soup Recipe

Course: Appetizer, Main Course, Soup

Cuisine: American, French

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: servings

Calories: 531kcal

Author: Emily

This easy homemade Bistro French Onion Soup Recipe is perfect for a chilly day! Caramelized onions, melty cheese, and crusty bread make this one of the best soups ever. It's easy enough for a novice and delicious for everyone in the family.

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Equipment

Ingredients

4 large yellow onions, sliced into crescents
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon sugar
3 tablespoons all-purpose flour (skip if you want a gluten-free option)
6 cups broth (beef, chicken, vegetable)
½ cup white wine (optional, you can sub more broth)
½ tablespoon fresh thyme (can sub fresh rosemary)
½ tablespoon fresh sage
1 crusty baguette sliced or cubed
2-3 cups gruyere cheese, shredded

Instructions

In a large pot, add the butter and olive oil and melt over medium heat. After the butter stops bubbling, add the onions and stir to coat them. Cover the pot with a lid and cook for 15 minutes on med-low heat.
Remove lid and add salt, pepper, and sugar to get the caramelization going. Continue to cook on medium-low heat for 25-30 minutes, stirring often, until the onions are nice and brown. Keep an eye on the heat level because you don't want them to stick and burn at the bottom.
Add flour to onions and stir for 60 seconds, then add the broth, wine, and herbs and cook partially covered on low heat for 40-45 minutes. Add salt and pepper to taste if needed.
While the soup is cooking, slice the bread into slices or large cubes and brown under the broiler for a few minutes to get them brown and crunchy. This only takes about 2-3 minutes per side.
Pour the soup into individual serving bowls that are oven safe. Top with bread slices or cubes and then a generous amount of cheese. Place the bowls under the broiler in the oven until the cheese is melted and bubbly.
Remove the bowls from the oven and allow the soup to cool for a few minutes before serving. Enjoy, and remember, it's VERY hot!!!

Notes

Slow and Low Caramelization: Take your time when caramelizing the onions. Cook them slowly over low heat to allow the natural sugars to develop and create deep, rich flavors. This process can take anywhere from 30 to 45 minutes, but it's worth the patience for the best results.

Use a Combination of Butter and Olive Oil: Using a combination of unsalted butter and olive oil helps prevent the butter from burning while adding a delicate fruity flavor to the onions.

Season Gradually: Add salt and freshly ground black pepper in stages throughout the cooking process. This allows you to layer the flavors and adjust the seasoning to your preference.

Let it Rest: After the soup is cooked, allow it to rest for a few minutes before serving. This allows the flavors to meld together and results in a more harmonious taste.

Nutrition