Classic French Onion Soup

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Classic French Onion SoupRecipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Don’t have Sauvignon Blanc on hand? Feel free to substitute for a similar dry white such as Pinot Grigio, Pinot Gris, or Pinot Blanc. Higher acidity is the key to cooking with vino.

Serves 8


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8 teaspoons olive oil, divided
4 pounds yellow onions, cut vertically into 1/4-inch-thick slices
1 pound Vidalia or other sweet onions, cut vertically into 1/4-inch-thick slices
4 teaspoons chopped fresh thyme, divided
1 tablespoon all-purpose flour
1/4 cup brandy
1/4 cup dry white wine (such as sauvignon blanc)
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 ounce dried porcini mushrooms
1 bay leaf
8 cups unsalted beef stock
1 teaspoon Worcestershire sauce
3 fresh parsley sprigs
1 teaspoon liquid aminos (such as Bragg)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces French bread, cut into 16 slices
6 ounces Gruyère cheese, shredded (about 1 1/2 cups)


Hands-on: 1 Hour, 55 Minutes
Total: 2 Hours, 10 Minutes

1. Heat a large Dutch oven over medium heat. Add 2 tablespoons oil. Add onions; cover and cook 12 minutes or until tender, stirring occasionally. Stir in 2 teaspoons thyme; cook, uncovered, 1 hour or until deep golden brown, stirring occasionally.

2. Stir in flour; cook 2 minutes, stirring constantly. Stir in brandy; cook 1 minute. Stir in wine; cook 1 minute. Place onion mixture in a large bowl.

3. Return pan to medium heat. Add remaining 2 teaspoons oil; swirl to coat. Add celery, carrot, mushrooms, and bay leaf; cook 5 minutes, stirring occasionally. Add stock, Worcestershire, and parsley. Bring to a boil; reduce heat to medium, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Strain broth through a fine sieve over a bowl; discard solids. Return broth to pan; add onion mixture, liquid aminos, salt, and pepper. Bring to a simmer; cook 15 minutes.

4. Preheat broiler to high.

5. Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until tops are golden. Ladle 1 cup soup into each of 8 broiler-safe soup crocks. Top each serving with 2 bread slices, toasted side down. Sprinkle evenly with cheese. Working in batches if needed, place crocks on baking sheet, and broil 1 minute or until tops are golden and cheese bubbles. Garnish with remaining thyme.

Created date

October 2015

Nutritional Information

Calories 328
Fat 12 g
Satfat 4.8 g
Monofat 5.5 g
Polyfat 1 g
Protein 14 g
Carbohydrate 39 g
Fiber 6 g
Cholesterol 23 mg
Iron 2 mg
Sodium 641 mg
Calcium 294 mg