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How to Make Restaurant-Style French Onion Soup - A Step-by-Step Guide

If you've ever dined at a cozy bistro or upscale French restaurant, chances are you've been tempted by a piping hot bowl of French onion soup. This classic dish is a timeless favorite, beloved for its rich and savory flavor profile and comforting qualities. Now, you can recreate that same restaurant-style experience in the comfort of your own home with this easy and delicious recipe for French onion soup.

French onion soup is a hearty and satisfying soup that is perfect for a chilly e...

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Ingredients

  • ½ cup butter
  • 8 onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 1 cup red wine
  • 1 tablespoon sherry
  • 2 tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 French baguette, cut into 1/2-inch thick slices
  • 2 tablespoons olive oil, or as needed
  • 6 slices Swiss cheese
  • 6 slices provolone cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 crocks

  • Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
  • Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
  • While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
  • Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
  • Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
  • Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

    • Nutrition

    792 cal.

    • Total Fat: 38g
    • Saturated Fat: 21g
    • Cholesterol: 86mg
    • Sodium: 2170mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 7g
    • Total Sugars: 16g
    • Protein: 31g
    • Vitamin C: 23mg
    • Calcium: 576mg
    • Iron: 5mg
    • Potassium: 839mg

    Categories

    Appetizer recipes
    Soup recipes
    French recipes
    European recipes
    Comfort food recipes