Restaurant-Style French Onion Soup

Restaurant-Style French Onion Soup

22
Jenny 6

"Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping."

Ingredients

1 h 35 m {{adjustedServings}} servings 792 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 792 kcal
  • 40%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 2170 mg
  • 87%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme 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 more minutes.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
  4. Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
  5. Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
  6. Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
  7. Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Footnotes

  • Cook's Note:
  • Use a slicer attachment of the food processor to make easy work of slicing onions. Purchase day-old bread, then slice and bake ahead of time, keep in a resealable bag.
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Reviews

22
  1. 23 Ratings

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Made this for Recipe Group...FANTASTIC! I have a recipe that I just love, but this is definitely gonna replace it, as it was even better than that one, and it took a lot less time to make too! I...

Unfortunatly, we didn`t care for this soup. I didn`t like the red wine taste in this soup and together with the onion the taste was boring. I`ve used wine in soups before and liked ther result. ...

This is the best French Onion Soup we have ever had!! Wasn't sure of the size of onions, since it was not specified, I used 10 medium (four of them were sweet onions). Used homemade beef brot...