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French Onion Soup with Gruyère Cheese and Baguette Toast

Savory French Onion Soup with Gruyère Cheese & Baguette Toast

This comforting French Onion Soup with Gruyère Cheese and Baguette Toast is perfect for chilly nights, offering cozy flavors and a gourmet experience.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 bowls
Course: Soup
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 large Yellow Onions Can substitute with sweet onions or shallots.
  • 4 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour Can substitute with gluten-free flour.
  • 0.5 cup White Wine For a non-alcoholic option, use white wine vinegar mixed with broth.
  • 6 cups Beef Broth Chicken or vegetable broth can be used for a lighter flavor.
  • 1 tablespoon Worcestershire Sauce Check for gluten-free varieties.
  • 2 each Bay Leaves Discard before serving.
  • 3 sprigs Fresh Thyme Dried thyme can also be used.
For the Toppings
  • 1 sturdy Baguette
  • 1 cup Gruyère Cheese Can substitute with Comté, Emmental, or mild Provolone.

Equipment

  • Heavy-bottomed pot
  • Baking Sheet
  • Mandoline Slicer

Method
 

Step-by-Step Instructions
  1. Slice your yellow onions into ¼-inch thick rings, ensuring even cooking and caramelization.
  2. Melt 4 tablespoons of unsalted butter over medium-low heat in a large pot.
  3. Add the sliced onions, stirring well to coat them in the butter, and cook uncovered for 1.5 to 2 hours, stirring occasionally.
  4. Sprinkle 2 tablespoons of all-purpose flour over the caramelized onions and cook for an additional 2 minutes.
  5. Pour in ½ cup of white wine and cook until absorbed, then add 6 cups of beef broth, 1 tablespoon of Worcestershire sauce, 2 bay leaves, and a few sprigs of fresh thyme.
  6. Reduce heat and let the soup simmer gently for about 45 minutes.
  7. Preheat your oven to 350°F. Slice the baguette into ½-inch rounds.
  8. Toast the baguette slices in the oven for about 5 minutes until golden.
  9. Remove the baguette and top each slice with shredded Gruyère cheese, then broil for 2-4 minutes until melted.
  10. Discard the bay leaves and thyme stems, ladle the soup into bowls, and top with cheesy baguette toasts.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For optimal sweetness, allow onions to cook low and slow. Store leftovers in an airtight container for up to 3 days.

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