French Onion Soup with Gruyere Cheese Recipe
This classic French onion soup features slow-caramelized onions, a rich, savory broth, and toasted bread topped with melted Gruyère cheese for the ultimate cozy, restaurant-style dish.
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot thinly sliced
- 5 large vidalia onions thinly sliced
- 1 teaspoon granulated sugar sub coconut sugar
- 3 teaspoons garlic minced
- ½ cup dry white wine
- 3 tablespoons all-purpose flour sub 1-to-1 gluten-free flour
- 6-7 cups beef broth
- 2 teaspoons Better than Bouillon Beef Concentrate
- 1 teaspoon worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 teaspoon soy sauce sub Tamari for gluten-free
- ¼ teaspoon ground black pepper
- pinch kosher salt more to taste
- 1 herb bundle fresh thyme, rosemary and sage sprigs tied together
- 6 slices baguette
- 1 tablespoon olive oil
- 2 cups gruyère cheese shredded
- 2-3 tablespoons parmesan cheese freshly grated
Topping Suggestions:
- fresh parsley chopped
- freshly cracked pepper
Instructions
- Cook Onions: Bring a large Dutch Oven to medium-high heat. Add 2 tablespoons butter and 2 tablespoons butter to the pan. Let butter melt; swirl to coat the pan. Add onions and shallot. Cook on medium heat until softened, about 15 minutes. Increase to medium-high and add additional butter or olive oil, if needed (if pan seems dry). Cook another 30 minutes until caramelized, moving around fairly constantly. Add 1 teaspoon granulated sugar and stir to combine to really get some extra caramelization.
- Deglaze Pan: Deglaze pan by adding wine and scraping up any bits that are stuck to the bottom of the pan. The onions should resemble almost a jam-like texture at this point. Add 3 teaspoons garlic and stir to combine.
- Finish Soup: Add 3 tablespoons all-purpose flour and stir to combine. Slowly add 6-7 cups beef broth, approx. 1/4 cup at a time, stirring constantly. Add 2 teaspoons Better than Bouillon Beef Concentrate, 1 teaspoon worcestershire sauce, 1 teaspoon balsamic vinegar, 1 teaspoon lemon zest, 1 teaspoon soy sauce, ¼ teaspoon ground black pepper, pinch kosher salt and 1 herb bundle. Cover and let simmer 20-30 minutes.
- Baguettes: Meanwhile, preheat oven to 450℉. Place baguette slices on baking sheet. Brush with olive oil. Place in oven, middle rack, until browned, approx. 5 minutes (watch closely).
- Taste + Adjust: Taste soup and add additional salt, as desired.
- Broil: Ladle soup into 4 small bowls or 2 big bowls. Place 2 baguettes on top. Cover with gruyere and parmesan cheese. Place under the broiler until cheese melted and bubbly (watch closely and I would recommend dropping the top rack so it isn't directly under the broiler).
- Serve: Remove and let cool slightly before serving. Garnish with fresh chopped parsley.
Notes
- Onions: I would recommend you (carefully) use a mandolin to help thinly slice the onions and shallot.
- White Wine: use a dry white wine such as a chardonnay.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. I would recommend making the baguettes as-needed - don't store the baguettes on top of the soup as they will get soggy.
- Gluten-Free: use 1-to-1 gluten-free flour and a gluten-free baguette to make this recipe gluten-free.
- Dairy-Free: feel free to swap out the butter for vegan butter and choose a dairy-free alternative to the Gruyere and parmesan cheese.
Nutrition
Calories: 830kcal | Carbohydrates: 63g | Protein: 34g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 2341mg | Potassium: 883mg | Fiber: 5g | Sugar: 25g | Vitamin A: 848IU | Vitamin C: 22mg | Calcium: 867mg | Iron: 4mg
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