French Onion Soup

French Onion Soup

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  • Each serving
  • 500cal
  • 21g fat (12g sat)
  • 60mg chol
  • 880mg sodium
  • 57g carb
  • 6g fiber
  • 12g sugars
  • 19g protein


  • 1/4 cup butter
  • 2 pounds sweet or yellow onions, or a mix, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • Salt and pepper, to taste
  • Splash of balsamic vinegar
  • 1 tablespoon all-purpose flour
  • 1/4 cup sherry or white wine
  • 6 to 8 cups beef or vegetable broth
  • 8 (1/2-inch-thick) slices baguette, toasted
  • 1 1/2 cups shredded Gruyère cheese


Melt butter in a large, heavy stockpot over medium heat. Add onions and cook, stirring often, until softened, about 15 minutes. Increase the heat to medium-high and cook onions, stirring frequently, until brown, about 10 minutes.

Stir in garlic, thyme, salt, pepper and a generous splash of vinegar; cook for 2 minutes. Sprinkle flour over onions and stir to coat; cook for 2 minutes.

Deglaze the pan with sherry or wine. Pour in stock and bring to a boil. Reduce heat to a simmer and cook for 15 minutes to meld flavors and thicken broth.

Preheat a broiler. Transfer soup to 4 oven-safe ramekins or bowls. Top each soup with 2 baguette slices and sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve immediately.