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–+ servings

Easy French Onion Soup

A comforting classic made with caramelized onions, rich beef broth, and melted cheese, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: French
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large yellow onions, thinly sliced Use good-quality onions for the best flavor.
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar (optional, for caramelization) Optional, for enhancing caramelization.
  • 4 cups beef broth (or vegetable broth for vegetarian version)
  • 1/2 cup dry white wine
  • to taste Salt and pepper
  • 4 slices crusty bread
  • 1 cup shredded Gruyère cheese Feel free to use different cheeses if desired.

Method
 

Preparation
  1. In a heavy-bottomed pot, heat the olive oil and butter over medium heat.
  2. Add the sliced onions and a pinch of salt.
  3. Cook the onions, stirring frequently, for about 20-30 minutes until they become golden brown and caramelized. If desired, sprinkle the sugar to enhance caramelization.
  4. Add the white wine, scraping up any brown bits from the bottom of the pot, and simmer for an additional 5 minutes.
  5. Pour in the broth, bring to a simmer, and season with salt and pepper to taste.
  6. Let it simmer for another 10-15 minutes to meld the flavors.
Broiling
  1. Preheat your broiler.
  2. Ladle the soup into oven-safe bowls, top each with a slice of bread and a generous amount of Gruyère cheese.
  3. Broil the bowls until the cheese is bubbly and golden brown, about 2-3 minutes. Keep an eye on them to prevent burning.
Serving
  1. Serve hot with a sprinkle of fresh herbs if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 10g

Notes

Allow the soup to cool completely before storing in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. When ready to eat, thaw in the refrigerator and reheat on the stove. For a vegetarian version, use vegetable broth.

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