ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Classic French Onion Soup

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Hands-on time 1 hr, 55 mins
Total time 2 hrs, 10 mins
Yield

Serves 8

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.