Basic French Onion Soup Recipe

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Recipes.net Team July 3, 2020

Serve this classic soup with French bread and Parmesan or Gruyere cheese.

How To Make Basic French Onion Soup

Sweet caramelized onions that makes up a classic french onion soup recipe.

  • 4 qts onions (about 4 lbs., peeled and sliced )
  • 1 tbsp garlic (slivered )
  • 2 tsp fresh thyme leaves ( or 1 tsp. dried)
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1 cup white wine (light-bodied )
  • 7 cup homemade chicken stock (or your favorite canned broth)
  • 2 bay leaves (large)
  • freshly ground pepper
  • ⅓ cup good cognac (optional, or brandy)
  • salt
  1. In a heavy soup pot over low heat, slowly sauté the onions, garlic, and thyme with the butter and olive oil until they are deep golden brown.
  2. Stir regularly to make sure they don’t burn.
  3. This may take 20 to 30 minutes or more, but be patient – the results are worth it!
  4. Add the wine, stock, and bay leaves and simmer partially covered for another 45 to 50 minutes.
  5. Remove the bay leaves and discard.
  6. Correct seasoning with salt and pepper and add the cognac, if using.
  7. Ladle into warm bowls and top with a toasted bread and about 1/3 cup of cheese.
  8. Place the bowls under a hot broiler.

How To Make Basic French Onion Soup

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Sweet caramelized onions that makes up a classic french onion soup recipe.

Prep: 10 mins
Cook: 1 hr 20 mins
Total: 1 hr 30 mins
Serves:
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Ingredients

  • 4 qts onions, about 4 lbs., peeled and sliced
  • 1 tbsp garlic, slivered
  • 2 tsp fresh thyme leaves, or 1 tsp. dried
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1 cup white wine, light-bodied
  • 7 cup homemade chicken stock , or your favorite canned broth
  • 2 bay leaves, large
  • freshly ground pepper
  • cup good cognac , optional, or brandy
  • salt

Instructions

  1. In a heavy soup pot over low heat, slowly sauté the onions, garlic, and thyme with the butter and olive oil until they are deep golden brown.
  2. Stir regularly to make sure they don't burn.
  3. This may take 20 to 30 minutes or more, but be patient - the results are worth it!
  4. Add the wine, stock, and bay leaves and simmer partially covered for another 45 to 50 minutes.
  5. Remove the bay leaves and discard.
  6. Correct seasoning with salt and pepper and add the cognac, if using.
  7. Ladle into warm bowls and top with a toasted bread and about 1/3 cup of cheese.
  8. Place the bowls under a hot broiler.
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Nutrition

  • Calcium: 170mg
  • Calories: 541kcal
  • Carbohydrates: 71g
  • Cholesterol: 8mg
  • Fat: 17g
  • Fiber: 11g
  • Iron: 2mg
  • Potassium: 1263mg
  • Protein: 14g
  • Saturated Fat: 3g
  • Sodium: 498mg
  • Sugar: 32g
  • Vitamin A: 363IU
  • Vitamin C: 51mg
Nutrition Disclaimer
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