This copycat french onion soup is amazing. You might think a dish like this is too intimidating to make but it’s actually pretty easy. The bread is soaked with delicious onion flavor and topped with melty cheese. Try this dish at home the next time you’re craving this elegant soup.
How To Make Applebee’s Copycat French Onion Soup
Ingredients
- 2 lb yellow onions, thinly sliced
- 6 cups beef broth
- 1 cup mozzarella cheese, shredded, plus more if desired
- ½ cup white wine
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1 tbsp garlic, grated
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1 baguette, sliced
- salt and ground white pepper, to taste
- water, as needed
To Serve:
- ¼ tsp parsley, chopped, per serving
Instructions
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In a soup pot, saute the onion on medium heat with the butter for roughly 20 minutes until they are deeply caramelized.
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To help in the caramelization, deglaze with a little water once there are brown bits at the bottom of the pot. Continue sauteing and deglazing in this manner until a deep caramelization of the onions is achieved.
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Add the garlic, saute briefly, then the flour. Roast briefly.
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Deglaze with white wine and reduce briefly.
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Pour in the beef broth, then the Worcestershire sauce, thyme, and bay leaf.
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Bring the soup to a simmer, and continue for roughly 15 minutes until slightly reduced. Scoop out any impurities and adjust seasoning to taste.
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While waiting, preheat the oven to 400 degrees F and toast the baguette slices for roughly 5 to 7 minutes. Set aside.
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Switch the oven to broil. Ladle the soup into an ovenproof bowl and place roughly 2 to 3 toasted baguette slices on top.
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Sprinkle it with roughly 2 ounces of cheese, then broil on High for 2 to 4 minutes until the cheese is bubbly.
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Garnish with parsley and serve!
Nutrition
- Sugar: 5g
- :
- Calcium: 140mg
- Calories: 247kcal
- Carbohydrates: 30g
- Cholesterol: 22mg
- Fat: 9g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 334mg
- Protein: 10g
- Saturated Fat: 5g
- Sodium: 962mg
- Trans Fat: 1g
- Vitamin A: 235IU
- Vitamin C: 9mg
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