French Onion Soup
Classic French Onion Soup is so incredibly flavorful and easy to make! Delicious caramelized onions swimming in a savory broth are topped with Gruyère cheese, a toasted slice of French bread and fresh thyme. The best comfort food that you’ll make again and again!
Servings: 6 servings
Ingredients
- 2.5 lb yellow onions sliced into half-moons
- 2 tbsp olive oil
- 6 cups low-sodium beef broth
- 2 tsp Worcestershire sauce
- Kosher salt and pepper to taste
- 1 French baguette sliced
- 1 cup shredded Gruyère cheese
- 2 sprigs fresh thyme
Instructions
- Heat 2 tbsp of the oil in a soup pot over medium heat. Add the sliced onions and cook, stirring occasionally, for 35-40 minutes, or until golden and caramelized.
- Add the broth, Worcestershire sauce, salt, and pepper, and bring the soup to a boil. Reduce the heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 325ºF and line a sheet pan with parchment paper. Arrange the baguette slices on the prepared sheet pan and sprinkle with the cheese. Bake for 12-15 minutes, or until the cheese melts.
- Serve the soup with a cheesy baguette toast and garnish with fresh thyme.
Notes
- Storing leftovers: Place any leftovers in an airtight container in the refrigerator for up to 3-5 days without the baguette on top. Reheat in the microwave or on the stovetop, and then top it with the cheesy baguette as instructed.
- To freeze: Let the soup cool completely, then transfer it to a freezer-friendly container or bag, and freeze for up to 3 months. When you’re ready to eat it, thaw the soup in the fridge overnight, and then reheat it in the microwave or on the stovetop. Top with a cheesy baguette and serve!
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 38g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 1276mg | Potassium: 844mg | Fiber: 4g | Sugar: 10g | Vitamin A: 230IU | Vitamin C: 15mg | Calcium: 313mg | Iron: 2mg