Rich and Sweet French Onion Soup
With just under 440 calories and 11g of fat per serving, this soup is hearty enough to make a complete meal. You can swap the gruyere cheese for your favorite kind of light Swiss cheese to further trim the calories and fat. This is one of our heartiest, richest French onion soup recipes, because it is cooked 3 ways – first we use the oven, then the stovetop and finally the broiler.
The first thing we are going to do is caramelize the onions, and that is often done on the stovetop, but we are using the dry heat of the oven to turn your onions from white to golden to deep brown, adding a little butter to them and stirring occasionally. Next they are deglazed in a pan. You need to scrape down the sides and across the bottom of the pan, getting those stuck-on bits up because that is where all the flavor is. Use water for deglazing and then a little sherry. Next we are adding broth, thyme and a bay leaf to the French onion soup.
The soup is topped with toasted baguette slices and some Gruyere cheese. You can them broil it until the cheese is melted, bubbly and beginning to turn golden. The finished soup will boast an incredible flavor, and it is perfect for lunch, dinner or even late in the evening when you get home from a party, the movies or any other activity, and you are in the mood for a snack. In that case, prepare it ahead, then add the toast and cheese and broil it when you get in. The rich, warming soup is sure to satisfy your hunger pangs and you will love the amazing taste it offers. Homemade soup recipes do not get much better than this amazing recipe. Yes this is a time-consuming soup to make, but trust us, it is well worth it!
- 3 tablespoons chopped unsalted butter
- 4 lbs yellow onions
- Nonstick cooking spray, as needed
- 2 cups water, plus more for deglazing
- ½ cup dry sherry
- 1 bay leaf
- 6 sprigs fresh thyme
- 6 cups low-sodium vegetable broth
- Salt and black pepper, to taste
- 8 slices baguette bread, in ½-inch slices
- 4 oz Gruyère cheese
- Preheat the oven to 400 degrees F.
- Cut the onions in half, then cut them into ¼-inch slices.
- Coat the inside of a heavy ovenproof pot with nonstick cooking spray.
- Add the butter and onions.
- Add a teaspoon of salt and cook in the oven, covered, for an hour.
- Take the pot out of the oven and give the contents a stir.
- Put it back in the oven and leave the lid slightly ajar.
- Cook for another hour.
- Stir again, scraping the pan sides down.
- Cook for another half an hour, or until the onions are golden brown and soft.
- Transfer the pot to the stovetop and put it over a medium-high heat.
- Cook until the liquid evaporates, stirring often.
- This will take about 20 minutes.
- Use ¼ cup of water to deglaze the pan - scrape down the sides and the bottom.
- Keep cooking until you have a dark crust.
- Deglaze another 3 times or until the onions are very dark brown.
- Deglaze once more, this time using sherry.
- Cook for 5 minutes or until all the liquid has evaporated.
- Add 2 cups of water, the bay leaf, thyme, broth, and another ½ teaspoon of salt.
- Turn the heat up to high and bring the soup to a simmer.
- Scrape any stuck-on bits off the sides and bottom of the pan.
- Turn the heat down and simmer, covered, for another 30 minutes.
- Discard the bay leaf and thyme.
- Add salt and black pepper to taste.
- Toast the baguette slices.
- Divide the soup between 4 bowls.
- Top each one with 2 pieces of toast.
- Sprinkle the cheese on top.
- Broil for 5 minutes or until the cheese is starting to brown.
There are different recipes to make French onion soup, but this is one of the most amazing ones. The rich, hearty soup is made with caramelized onions as the main ingredient, along with sherry, thyme, bay leaf and more, and then on top you have toasted baguette slices and Gruyere cheese. Broiled until the top looks like it does in this picture, this makes a delicious, hearty meal. This recipe has stood the test of time and is just as popular now as it was in Paris in the 1700s when the original recipe was created.
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