Easy French Onion Soup Recipe
Prepare this easy French onion soup recipe for a warming comfort food recipe that tastes as if it came from a fancy restaurant!
Servings: 5 servings
Equipment
- Oven-Safe Bowls
Ingredients
- 4 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 5 large onions thinly sliced
- 2 cloves garlic minced
- 4 cups beef broth
- 2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
- Baguette or French bread sliced
- Gruyère or Swiss cheese grated
Instructions
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, and cook, stirring occasionally, for about 30-40 minutes or until caramelized and golden brown.4 Tablespoons unsalted butter, 2 Tablespoons olive oil, 5 large onions
- Add the minced garlic to the pot, and cook for an additional 1-2 minutes or until fragrant.2 cloves garlic
- Add the beef broth, vegetable broth, bay leaf, sugar, salt, and pepper to the pot. Stir well to combine. Bring the soup to a simmer, and let it cook for about 30 minutes, allowing the flavors to meld together. Remove the bay leaf before serving.4 cups beef broth, 2 cups vegetable broth, 1 bay leaf, 1 teaspoon sugar, Salt to taste, Black pepper to taste
- While the soup is simmering, preheat the broiler. Arrange the slices of baguette or French bread on a baking sheet, and toast them under the broiler until they become golden and crispy. Set aside.Baguette or French bread
- Ladle the soup into oven-safe bowls or crocks. Top each bowl with a few slices of the toasted bread, arranging them to cover the surface of the soup.
- Sprinkle a generous amount of grated Gruyère or Swiss cheese over the bread slices, ensuring it covers the edges to form a seal.Gruyère or Swiss cheese
- Place the bowls on a baking sheet and transfer them to the oven under the broiler. Broil until the cheese is melted, bubbly, and starts to turn golden brown.
- Carefully remove the bowls from the oven (remember they will be hot!). Let them cool for a few minutes before serving.
Notes
To Store: Prepare the soup as listed above, leaving off the bread and cheese topping. Once cooled, transfer it to an airtight container, and store it in the fridge for up to three to four days or in the freezer for up to three months.
To Reheat: Let leftovers thaw in the fridge overnight. Then, prepare the bread and cheese topping, and warm individual bowls in the oven.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 1177mg | Potassium: 281mg | Fiber: 2g | Sugar: 6g | Vitamin A: 591IU | Vitamin C: 9mg | Calcium: 156mg | Iron: 1mg
