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Restaurant-Quality French Onion Soup Made in Your Kitchen
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Restaurant-Quality French Onion Soup Made in Your Kitchen

This French onion soup is one of those simple recipes that turns humble ingredients into something truly special with just a little time and care. Silky caramelized onions and that gooey cheese blanket aren't just for Paris bistros. Skip the takeout and make the real thing in 75 minutes with zero special equipment.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: budget recipe, Comfort food, copycat recipe, easy recipe, hearty soup, restaurant food
Servings: 4 Servings
Calories: 202kcal

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Kitchen Essentials

Cast Iron Dutch Oven
Iron Dutch Oven
6 Qt Kettle
6 Qt. Kettle

Ingredients

  • 4 Medium Yellow Onions thinly sliced
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • Pinch Sugar
  • 1/2 Cup Dry Sherry
  • 5 Cups Beef Broth homemade or beef bouillon made with water
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Tablespoon Dried Thyme
  • French Bread sliced
  • Gruyère Cheese or Swiss Cheese

text ingredients

Instructions

  • This process is simple, but each step builds flavor—so it’s worth taking your time.
  • Caramelize the onions. Add Olive oil and butter to a large pot like a Dutch oven over medium-low heat. Add the onions and a pinch of sugar. Cook slowly for 30 to 60 minutes, stirring occasionally, until they’re deeply golden, soft, and reduced in volume. If they start browning too quickly, lower the heat.
    4 Medium Yellow Onions, 2 Tablespoons Olive Oil, 2 Tablespoons Butter, Pinch Sugar
  • Deglaze the pot. Pour in the sherry and scrape up any browned bits from the bottom. Let it simmer for a minute or two until slightly reduced and fragrant.
    1/2 Cup Dry Sherry
  • Add the beef broth, salt, black pepper, garlic powder, and thyme. Bring everything to a gentle boil.
    5 Cups Beef Broth, 1/4 Teaspoon Salt, 1/8 Teaspoon Black Pepper, 1 Teaspoon Garlic Powder, 1/2 Tablespoon Dried Thyme
  • Reduce the heat and let the soup simmer for about 15 minutes so the flavors can come together.
  • Prepare the topping. Ladle the soup into oven-safe bowls. Top each with a slice or two of French bread and a generous layer of cheese.
    French Bread, Gruyère Cheese
  • Place the bowls on a baking sheet and broil for 3–5 minutes, until the cheese is melted, bubbly, and golden brown.
  • Serve right away while the cheese is still hot and bubbling.

Your Own Private Notes

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Notes

Tips for the Best Flavor

  • Let the onions sit between stirs so they can develop color.
  • Don’t rush the caramelization—it’s the foundation of the soup.
  • Toast the bread lightly before topping to help it hold its texture.
  • Taste and adjust seasoning before serving.
  • Gruyère offers a richer, more traditional flavor, but Swiss works well too.

Nutrition

Calories: 202kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1268mg | Potassium: 364mg | Fiber: 2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg
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