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Classic French Onion Soup with Gruyere Croutons

Classic French Onion Soup with Gruyere Croutons for Cozy Evenings

Enjoy comforting Classic French Onion Soup with Gruyere Croutons, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Appetizer
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 large Red or Yellow Onions opt for sweet varieties
  • 2 tablespoons Extra Virgin Olive Oil or any neutral oil
  • 1 tablespoon Butter or plant-based for vegan
  • 1 teaspoon Sugar can be omitted if preferred
  • 1 teaspoon Kosher Salt or regular salt
  • 2 cloves Garlic freshly minced
  • 6 cups Beef Stock or vegetable stock for vegetarian
  • 1/2 cup Dry Vermouth or Dry White Wine non-alcoholic substitutes available
  • 2 pieces Bay Leaves remove before serving
  • handful Fresh Thyme or dried thyme if fresh isn't available
  • to taste Black Pepper freshly ground
  • optional Brandy for extra complexity
For the Croutons
  • 4-6 slices French Bread or Baguette stale or toasted
  • to taste Gruyere Cheese essential for topping
  • to taste Parmesan Cheese or nutritional yeast for vegan

Equipment

  • thick-bottomed pot
  • Baking Sheet
  • oven

Method
 

Step-by-Step Instructions
  1. In a thick-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 4 sliced onions and cook for 15-20 minutes until soft and translucent.
  2. Increase heat to medium-high, add another tablespoon of olive oil and a tablespoon of butter. Sauté the onions for 20-40 minutes until deeply browned.
  3. Sprinkle 1 teaspoon of sugar and 1 teaspoon of kosher salt over the onions. Cook for an additional 10-15 minutes until caramelized and golden-brown. Add 2 minced garlic cloves and sauté for another minute.
  4. Pour in 1/2 cup of dry vermouth to deglaze, scraping up flavorful bits. Simmer for 2-3 minutes until wine evaporates.
  5. Add 6 cups of beef stock, 2 bay leaves, and thyme. Bring to a simmer, cover, and cook for 30 minutes.
  6. Remove bay leaves and season with salt and pepper, adding optional brandy.
  7. Preheat oven to 450°F. Brush bread slices with olive oil and toast for 5-7 minutes until golden.
  8. Ladle hot soup into bowls, top with toasted bread, and sprinkle Gruyere and Parmesan cheese on top.
  9. Bake in the oven for 5-10 minutes until cheese is bubbly and golden.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Customize seasonings like salt or add a splash of brandy to suit your taste. Use fresh ingredients for the best flavor.

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