Cozy French Onion Soup

Ingredients

• 3 largeyellow onions
• 2 largesweet onions
• 1.5 tspgarlic
• 4 Tbspbutter
• 2 Tbspflour
• 120 ml (1/2 cup)red or white wine
• 1.9 L (64 oz)beef broth
• 1 TbspWorcestershire sauce
• 1/2 tspdried thyme
• 2bay leaves
• 1/4 tspcoarse black pepper
• 1–2 tspsalt, to taste

Instructions

1. 1

   Slice the onions

   Trim the ends from the onions and halve them. Set each half cut-side down and slice into strips about 6 mm (1/4 inch) wide so they hold their shape as they cook.

2. 2

   Caramelise the onions

   Melt the butter in a Dutch oven or large stockpot over medium heat. Add the onions and stir to coat. Stir every 5 minutes until translucent and then blond; as they deepen to a rich caramel colour, stir every 1–3 minutes. If they begin to stick, add a splash of wine. This usually takes 45–60 minutes. Stir in the garlic, add the flour and mix to coat the onions.

3. 3

   Deglaze and season

   Pour in the wine and, while it steams, scrape the browned bits from the bottom of the pan. Once the pan is deglazed, add the broth, Worcestershire sauce, thyme, bay leaves and pepper. Start with only some of the salt.

4. 4

   Simmer the soup

   Simmer the soup for 30–45 minutes. Taste it and add more salt if needed.

5. 5

   Toast the bread

   As the soup nears the end of its simmer, slice the baguette and brush the slices with olive oil. Toast them in the oven.

6. 6

   Broil the topping

   When the soup is ready, set oven-safe crocks or ramekins on a baking sheet and ladle in the soup. Add 1–2 tablespoons of grated Provolone, top with toasted baguette slices, then add about 1/4 cup more cheese over the bread. Broil until the cheese is melted and golden and the soup is bubbling.

What is French onion soup?

French onion soup is built around onions cooked slowly until sweet and deeply browned, then served in a savoury broth. It is associated with French cooking, while this version is presented as an American-style comfort-food take.

Mixed yellow and sweet onions provide the base, and the method finishes each serving under the broiler with toast and melted Provolone. The ingredient list supplied here does not include the baguette, olive oil or Provolone called for in the method, so have those on hand separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 8g protein, 35g carbs, 12g fat.

The onions and flour provide most of the carbohydrates, while butter contributes much of the fat; the beef broth and Worcestershire sauce add savoury flavour, but the listed ingredients include little protein. Add the bread-and-cheese topping described in the method, and balance the meal with a green salad or vegetables.

Choose and slice the onions

Yellow and sweet onions: using both gives the soup a rounded onion flavour. Slice them evenly, about 6 mm (1/4 inch) wide, so they cook at a similar pace and do not disappear into the broth.

Build colour patiently

Low-and-steady attention: the onions take 45–60 minutes to become richly caramelised. Stir less frequently at first, then more often as their colour deepens; a splash of wine can loosen any sticking onions.

Flour: stir it through the onions after the garlic, before adding the wine and broth. This helps give the soup a little body.

Deglaze and simmer

Browned bits: scrape the base of the pot as the wine steams, lifting the flavour left by the onions. Add the broth and seasonings only after the bottom has been cleared.

Salt: begin with part of the stated amount because the broth and Worcestershire sauce may already be salty. Taste after simmering and adjust gradually.

Check the texture and finish

Onions: they should be very soft and deeply coloured before the broth goes in, rather than merely translucent. After simmering, the soup should taste rounded and savoury.

Topping: broil until the cheese is melted and golden and the soup is bubbling. Watch closely at this stage, since the bread and cheese can brown quickly.

Plan the timing

The onion cooking is the longest stage, taking around 45–60 minutes, followed by a 30–45-minute simmer. The stated total time is 95 minutes, so prepare the bread and finishing ingredients while the soup simmers.

Serve it bubbling

Set the filled crocks on a baking sheet before broiling to make them easier to handle. Serve as soon as the cheese is bubbling, with a simple green salad or steamed vegetables alongside for a fresh contrast.

Recipe notes & tips

• Use a wide, heavy pot so the onions have room to cook evenly.
• Keep the onion strips roughly the same width for more consistent cooking.
• Stir more often once the onions start turning a rich caramel colour.
• Add salt in stages and taste the broth before adding the full amount.
• Use oven-safe crocks and place them on a baking sheet before broiling.
• Gather the baguette, olive oil and Provolone separately, as they appear in the method but not in the ingredient list.

Variations

• Change the wine: use either red or white wine, as specified in the ingredient list.
• Use another melting cheese: swap the Provolone in the method for Gruyère or Swiss cheese.
• Make it vegetarian: replace the beef broth with vegetable broth.
• Add extra herbs: finish with a little chopped parsley for a fresh note.
• Serve without crocks: ladle into bowls and add the toasted bread and cheese separately.

Common mistakes to avoid

• Cutting the onions too thin: they can lose their shape as they cook; aim for strips about 6 mm (1/4 inch) wide.
• Turning the heat up to rush the onions: they may catch before browning evenly; cook over medium heat and stir as directed.
• Leaving browned bits in the pot: scrape them up with the wine before adding broth.
• Adding all the salt at once: broth can vary in saltiness; start with part and adjust after simmering.
• Walking away during broiling: the topping can brown quickly; stay nearby and take it out once melted and golden.

How to store

Cool leftover soup without the bread-and-cheese topping and refrigerate in a covered container for up to 3 days. Reheat gently on the hob until steaming, then add freshly toasted bread and cheese and broil to finish. Store the topping separately so the bread does not become soggy.

Frequently asked questions