Traditional French Onion Soup

4.78 from 57 votes

Traditional French Onion Soup

This traditional french onion soup is made by simmering thyme-seasoned caramelized onions in a rich red wine and beef broth. Serve topped with crusty bread and melted Gruyere for a decadent better-than-restaurant french onion soup.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: French

Diet: Vegetarian

Keyword: comfort foods, soup recipes

Servings:

Calories: 428kcal

Author: Kristina Tipps

Equipment

soup crocks

Ingredients

¼ cup unsalted butter
2 sweet onions sliced
1 garlic clove minced
1 bay leaf
1 teaspoon dried thyme
½ cup red wine * Pinot Noir, Cabernet Sauvignon (see notes)
1 ½ tablespoon flour
4 cups beef broth
salt and pepper to taste
6 baguette slices
1 cup Gruyere cheese shredded
paprika to taste

Instructions

In a large pot, melt the butter over medium heat. Add the onions, garlic, bay leaf, and thyme. Cook until onions and soft and caramelized, about 25 minutes. Stir occasionally.
Add the wine, bring to a boil, and then simmer until the wine is absorbed and onions are mostly dry, about 5 minutes.
Remove the bay leaf, and sprinkle onions with the flour. Reduce heat so the flour doesn't burn and cook for 5 minutes, stirring often.
Add the beef broth [bouillon cubes + water] and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
Meanwhile, preheat the broiler. Arrange the baguette slices on a baking sheet, top with Gruyere, and sprinkle with a little paprika. Broil until browned and bubbly, about 3 minutes.

Notes

*Do not use red cooking wine. The wines that will give the soup the richest flavor are Pinot Noir or Cabernet Sauvignon.

Traditional french onion soup tastes best when served immediately. You can store it in the fridge for a few days or in the freezer for 6 months, but the rich flavor from the wine will diminish.

Nutrition