French Onion Soup

Photo: Con Poulos; Styling: Helen Crowther

It's worth the effort to make your own stock for this supersimple soup, but if you want to save time, you can use store-bought lower-sodium broth. You'll need to reduce the amount of salt you add to the soup by half.

Yield: Serves 6
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 1 Hour, 20 Minutes
Total: 5 Hours, 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 346
  • Fat: 14.1g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.1g
  • Carbohydrate: 40.5g
  • Fiber: 5.3g
  • Cholesterol: 33mg
  • Iron: 2.3mg
  • Sodium: 649mg
  • Calcium: 274mg

Ingredients

  • Stock:
  • 1 1/2 pounds meaty beef bones
  • 1 pound beef shanks
  • 2 large carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 medium onion, cut into wedges
  • 3 quarts cold water
  • 1 tablespoon whole black peppercorns
  • 3 fresh thyme sprigs
  • 1 bunch fresh flat-leaf parsley
  • 1 bay leaf
  • Soup:
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 large onions, vertically sliced (about 13 cups)
  • 1 1/8 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup chopped fresh chives
  • 12 (1/2-ounce) slices French bread baguette
  • 4 ounces Gruyere cheese, shredded (about 1 cup, packed)

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. To prepare stock, arrange first 5 ingredients in a single layer on a large baking sheet. Bake at 450° for 35 minutes or until browned. Scrape beef mixture and pan drippings into a large Dutch oven. Stir in 3 quarts cold water and next 4 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan clean with paper towels.
  3. 3. To prepare soup, return Dutch oven to medium heat. Add oil to pan; swirl to coat. Melt butter in oil. Add sliced onion to pan; cook for 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add salt and ground pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Add reserved stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.
  4. 4. Preheat broiler to high.
  5. 5. Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1 1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on jelly-roll pan, and broil for 4 minutes or until tops are golden brown and cheese bubbles.
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