Classic French Onion Soup
“Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top.” —Lou Sansevero, Ferron, Utah
| Servings | Prep Time | Cook Time |
| 12servings (2-1/4 quarts) | 20minutes | 2hours |
| Servings | Prep Time |
| 12servings (2-1/4 quarts) | 20minutes |
| Cook Time |
| 2hours |
Ingredients
- 5 tbsp olive oil divided
- 1 tbsp butter
- 8 cups thinly sliced onions about 3 pounds
- 3 garlic cloves minced
- 1/2 cup port wine
- 2 cartons beef broth 32 ounces each
- 1/2 tsp pepper
- 1/4 tsp salt
- 24 inch slices French bread baguette 1/2thick
- 2 large garlic cloves peeled and halved
- 3/4 cup shredded Gruyere or Swiss cheese
Portions: servings (2-1/4 quarts)
Units:
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Ingredients
Portions: servings (2-1/4 quarts)
Units:
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Instructions
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
- Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
- Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
- To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Recipe Notes
Test Kitchen tips
- Common olive oil works better for cooking at high heat than virgin or extra virgin oil. These higher grades have ideal flavour for cold foods, but they smoke at lower temperatures.
- Depending on your region, sweet onions may be available only during the warmer months of the year. You can use regular yellow onions in the soup recipe.
Nutrition Facts
3/4 cup soup with 1 slice bread and 1 tablespoon cheese: 172 calories, 9g fat (3g saturated fat), 10mg cholesterol, 773mg sodium, 16g carbohydrate (3g sugars, 1g fibre), 6g protein.
