How To Make Classic French Onion Soup
Indulge yourself with a batch of this flavorful french onion soup for dinner! This savory soup works amazingly with bread for a fuller meal.
- 4tbspunsalted butter
- 2tbspolive oil
- 6large yellow onions,peeled, halved and thinly sliced
- 1tbspgarlic,or 4 cloves garlic, minced
- ¼cupflour,plain or all purpose
- ½cupdry white wine,or red wine
- 2fresh thyme sprigs,roughly chopped
- 6cupsbeef stock,or broth
- 1tspbeef bouillon powder
- 2whole bay leaves,dried or fresh
- salt and pepper,to taste
- garlic bread,cheesy
In a large pot over medium-low heat, heat olive oil and melt butter.
Add the onions, then stir well to evenly coat with oil and butter.
Cover and cook for 20 minutes, stirring every 5 minutes or so, until the onions have softened.
Increase heat to medium-high, then add ½ teaspoon of salt.
Stir, then continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized.
Stir in the garlic, then cook for 1 minute.
Add in the flour, then cook for about 4 minutes to brown slightly.
Add the wine to deglaze the pan, then scrape up the browned bits stuck on the bottom of the pan.
Add in the thyme, then simmer the wine for 2 minutes until reduced by half.
Add the beef stock, bouillon and bay leaf, then bring to a boil.
Reduce the heat to low, then gently simmer for 30 to 40 minutes, partially covered with a lid.
Season with a little extra salt and pepper, to taste.
Ladle into bowls, then top with 1 or 2 slices of cheesy bread.
Serve warm, and enjoy!
- Use up our recipe for Garlic Cheese Bread to serve with this classic soup.
- Calories: 363.25kcal
- Fat: 19.10g
- Saturated Fat: 8.54g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.15g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 34.76g
- Fiber: 4.86g
- Sugar: 11.98g
- Protein: 11.10g
- Cholesterol: 30.62mg
- Sodium: 1511.40mg
- Calcium: 109.76mg
- Potassium: 1076.42mg
- Iron: 2.29mg
- Vitamin A: 102.15µg
- Vitamin C: 19.85mg
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