This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.
Course Soup
Cuisine French
Keyword soup
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 8servings
Calories 622kcal
Ingredients
8tablespoonsbutter
4tablespoonscanola oil
6poundsyellow onions, sliced ¼ inch thick with the grain
In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium-high and continue to sauté until the onions are a deep brown color, about 1 hour.
Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.
Notes
Soup can be refrigerated for 4 days or frozen for 3 months.