Pantry Savvy

soup

French Onion Soup

A classic French onion soup with deeply caramelized onions, savory broth, and a toasted gruyere topped crouton on each bowl.

Prep

20 min

Cook

120 min

Total

140 min

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Ingredients

Serves22

French Onion Soup

  • 1.8333 cup salted butter
  • 14.6667 count Yellow onion (4 large or 6 medium (3 to 3 1/2 lbs), thinly sliced)
  • 3.6667 cup White Wine
  • 5.5 tsp Worcestershire Sauce
  • 7.3333 clove Garlic (chopped)
  • 3.6667 tsp Kosher salt
  • 1.8333 tsp Black Pepper
  • 22 slice french bread or baguette (thick slices)
  • 22 oz Gruyere Cheese (grated)
Servings: 22−+
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Cooking Instructions

  1. 1

    Preheat the oven

    Preheat the oven to 400°F so it is ready to help caramelize the onions after they start on the stovetop.
    Tip: Make sure your soup pot or Dutch oven is oven safe before you begin.
    Cleanup: Clear the oven racks of any stray pans so the soup pot can sit flat in the center of the oven.
  2. 2

    Start cooking the onions

    In a large heavy soup pot or Dutch oven, melt the butter over medium low heat. Add the sliced onions and cook, covered, for 20 minutes, stirring occasionally so they begin to soften.
    Tip: Slice the onions as evenly as possible so they cook at the same rate and caramelize more evenly.
    Cleanup: Use a damp towel to wipe any onion pieces off the counter so they do not dry and stick.
  3. 3

    Caramelize the onions in the oven

    Remove the lid and place it back on the pot slightly ajar. Transfer the soup pot to the oven and cook for 1 hour, stirring once halfway through so the onions do not stick or burn.
    Tip: Leave a small gap under the lid so steam can escape, which helps the onions brown rather than steam.
    Cleanup: Use oven mitts when stirring the onions in the oven, and set the hot lid on a trivet to protect your counter.
  4. 4

    Finish caramelizing and build the broth

    Carefully remove the pot from the oven and place it back on the stovetop over medium heat. If the onions are not yet golden brown, cook them for another 5 to 10 minutes, stirring frequently and scraping up any browned bits. Turn off the heat and pour in the wine. Turn the heat back to medium and cook for about 5 minutes so the wine reduces. Add the chicken broth, beef broth, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low and let the soup simmer gently for 30 to 45 minutes.
    Tip: Scrape the bottom and sides of the pot as you stir to dissolve all the browned bits into the broth for maximum flavor.
    Cleanup: If any broth spills while stirring, wipe it up right away to keep the stovetop clean and prevent burnt spots.
  5. 5

    Toast the bread

    Preheat the broiler to low. Butter one side of each slice of French bread or baguette. Place the bread on a baking sheet and broil for 1 to 2 minutes until the tops are browned and crispy.
    Tip: Watch the bread closely under the broiler since it can go from golden to burned very quickly.
    Cleanup: Shake any loose crumbs off the baking sheet into the trash before washing to avoid clogging the sink.
  6. 6

    Assemble and broil the soup

    When the soup is ready, ladle it into oven proof bowls or ramekins set on a sheet tray. Place one slice of toasted bread on top of each serving. Sprinkle generously with the grated gruyere cheese. Broil for 2 to 3 minutes until the cheese is melted and bubbly. Serve immediately.
    Tip: Set the bowls on a rimmed baking sheet so they are easier to move in and out of the oven safely.
    Cleanup: Allow the bowls and sheet tray to cool slightly before handling and soaking them in warm water to loosen any baked on cheese.

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French Onion Soup

with Gruyere Crouton Topping

Prep: 20 min · Cook: 120 min · Total: 140 min · Servings: 22

Ingredients

French Onion Soup

  • 1.8333 cup salted butter
  • 14.6667 count Yellow onion (4 large or 6 medium (3 to 3 1/2 lbs), thinly sliced)
  • 3.6667 cup White Wine
  • 5.5 tsp Worcestershire Sauce
  • 7.3333 clove Garlic (chopped)
  • 3.6667 tsp Kosher salt
  • 1.8333 tsp Black Pepper
  • 22 slice french bread or baguette (thick slices)
  • 22 oz Gruyere Cheese (grated)

Instructions

  1. Preheat the oven — Preheat the oven to 400°F so it is ready to help caramelize the onions after they start on the stovetop.
  2. Start cooking the onions — In a large heavy soup pot or Dutch oven, melt the butter over medium low heat. Add the sliced onions and cook, covered, for 20 minutes, stirring occasionally so they begin to soften.
  3. Caramelize the onions in the oven — Remove the lid and place it back on the pot slightly ajar. Transfer the soup pot to the oven and cook for 1 hour, stirring once halfway through so the onions do not stick or burn.
  4. Finish caramelizing and build the broth — Carefully remove the pot from the oven and place it back on the stovetop over medium heat. If the onions are not yet golden brown, cook them for another 5 to 10 minutes, stirring frequently and scraping up any browned bits. Turn off the heat and pour in the wine. Turn the heat back to medium and cook for about 5 minutes so the wine reduces. Add the chicken broth, beef broth, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low and let the soup simmer gently for 30 to 45 minutes.
  5. Toast the bread — Preheat the broiler to low. Butter one side of each slice of French bread or baguette. Place the bread on a baking sheet and broil for 1 to 2 minutes until the tops are browned and crispy.
  6. Assemble and broil the soup — When the soup is ready, ladle it into oven proof bowls or ramekins set on a sheet tray. Place one slice of toasted bread on top of each serving. Sprinkle generously with the grated gruyere cheese. Broil for 2 to 3 minutes until the cheese is melted and bubbly. Serve immediately.