French Onion Soup with Gruyere Croutons

A classic French Onion Soup featuring deeply caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyere cheese.

Prep Time

20 minutes

Total Time

80 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.60/serving

Season:

☀️ Summer

Meal Type:

Soup•Bread

Cuisine:

French

Main Ingredient:

Beef

Mood:

Comfort Food

Ingredients

Servings

3lbsYellow Onions(Thinly sliced)

£1.50

8cupsBeef Broth(Low sodium preferred)

£2.00

0.5cupDry Sherry or Dry White Wine(Optional)

£1.50

4tablespoonsButter(Unsalted)

£0.60

2tablespoonsOlive Oil

£0.25

2clovesGarlic(Minced)

£0.10

2sprigsFresh Thyme(Optional)

£0.50

1Bay Leaf(Optional)

£0.10

8slicesFrench Baguette(About 1 inch thick)

£1.20

4ozGruyere Cheese(Shredded)

£2.50

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£10.40

£2.60 per serving

Instructions

1.
Melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions soften and begin to brown, about 15 minutes.
2.
Reduce heat to low and continue cooking, stirring frequently, until the onions are deeply caramelized and a rich brown color, about 45-60 minutes. This is a slow process, but it's essential for the flavor of the soup. Be patient and don't rush it. If the onions start to stick, add a tablespoon of water or broth.
3.
Add the minced garlic and cook for 1 minute more. Stir in the dry sherry or white wine (if using) and deglaze the pot, scraping up any browned bits from the bottom.
4.
Pour in the beef broth, add the thyme sprigs and bay leaf (if using), and bring to a simmer. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 15 minutes to allow the flavors to meld.
5.
While the soup simmers, preheat oven to 375°F (190°C). Place baguette slices on a baking sheet and toast in the oven for about 5-7 minutes, or until lightly golden brown.
6.
Remove the thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls or ramekins.
7.
Top each bowl with two toasted baguette slices, then generously cover with shredded Gruyere cheese.
8.
Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning.
9.
Let the soup cool slightly before serving. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

485 kcal / 2029 kJ

Carbs

33g

13% of RDA

Fat

28g

40% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

16 g

18% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use a combination of beef broth and chicken broth.

A small amount of balsamic vinegar can be added during the last 10 minutes of caramelizing the onions for added depth of flavor.

If you don't have oven-safe bowls, you can toast the baguette slices with the cheese on a baking sheet and then float them on top of the soup.

Cooking Equipment

Large heavy-bottomed pot or Dutch oven

Oven-safe bowls or ramekins

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use a combination of beef broth and chicken broth.

A small amount of balsamic vinegar can be added during the last 10 minutes of caramelizing the onions for added depth of flavor.

If you don't have oven-safe bowls, you can toast the baguette slices with the cheese on a baking sheet and then float them on top of the soup.

French Onion Soup with Gruyere Croutons

Ingredients

Instructions