French Onion Soup
A classic French onion soup with rich flavors from onions and beef broth.
soupcomfort food
egg-freenut-free
dinner
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥩Meat & Seafood(1)
- 3 - 10 1/2 oz. cans condensed beef broth
🧂Spices & Seasonings(1)
- 1/4 tsp. salt
🍯Sauces & Condiments(1)
- 1 tsp. worcestershire sauce
📦Other(2)
- 1/2 cup butter or margarine
- 1 1/2 lbs. thinly sliced onions
Nutrition (per serving)
Calories
345
Protein
7g
Carbs
29g
Fat
23g
Fiber 4g·Sugar 13g·Sodium 1086mg
👨🍳 Instructions
- 1
Cook onions in butter for 20 minutes.
- 2
Add the rest of the ingredients and bring to a boil.
💡 Pro Tips
- ✓Cook onions over medium heat for 35-45 minutes total, not 20, to fully develop deep caramelization; the Maillard reaction requires sustained temperatures of 300-350°F and continuous moisture evaporation to concentrate sugars and create umami compounds.timing35-45 minutes total; 300-350°F
- ✓Use a 1:3 ratio of butter to onions by weight (0.5 lbs butter to 1.5 lbs onions) to ensure adequate fat coating; this prevents sticking and promotes even browning through continuous emulsification of onion juices.ingredient1:3 butter-to-onion ratio by weight
- ✓Deglaze the pan with 1/4 cup dry white wine or cognac after caramelizing, scraping fond for 2-3 minutes before adding broth; this dissolves browned polysaccharides (fond) that contain 80% of the soup's depth and color.technique1/4 cup wine; 2-3 minutes scraping
- ✓Simmer the finished broth for 15-20 minutes to mellow harsh alcohol notes and allow salt to fully distribute throughout; avoid boiling, which accelerates water loss and concentrates sodium chloride to levels that can exceed 1.2% and overpower the onion flavor.timing15-20 minutes simmer; avoid boiling
- ✓Toast your cheese-topped bread rounds at 425°F for 4-5 minutes before broiling, so starches gelatinize and water content drops to ~30%, creating structural integrity that prevents sogginess when the soup's heat (around 200°F) saturates it.equipment425°F for 4-5 minutes; ~30% final moisture
Cuisine: french
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Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
French Onion Soup
A classic French onion soup with rich flavors from onions and beef broth.
soupcomfort food
egg-freenut-free
dinner
📝 Ingredients
🥩Meat & Seafood(1)
- 3 - 10 1/2 oz. cans condensed beef broth
🧂Spices & Seasonings(1)
- 1/4 tsp. salt
🍯Sauces & Condiments(1)
- 1 tsp. worcestershire sauce
📦Other(2)
- 1/2 cup butter or margarine
- 1 1/2 lbs. thinly sliced onions
Nutrition (per serving)
Calories
345
Protein
7g
Carbs
29g
Fat
23g
Fiber 4g·Sugar 13g·Sodium 1086mg
👨🍳 Instructions
- 1
Cook onions in butter for 20 minutes.
- 2
Add the rest of the ingredients and bring to a boil.
💡 Pro Tips
- ✓Cook onions over medium heat for 35-45 minutes total, not 20, to fully develop deep caramelization; the Maillard reaction requires sustained temperatures of 300-350°F and continuous moisture evaporation to concentrate sugars and create umami compounds.timing35-45 minutes total; 300-350°F
- ✓Use a 1:3 ratio of butter to onions by weight (0.5 lbs butter to 1.5 lbs onions) to ensure adequate fat coating; this prevents sticking and promotes even browning through continuous emulsification of onion juices.ingredient1:3 butter-to-onion ratio by weight
- ✓Deglaze the pan with 1/4 cup dry white wine or cognac after caramelizing, scraping fond for 2-3 minutes before adding broth; this dissolves browned polysaccharides (fond) that contain 80% of the soup's depth and color.technique1/4 cup wine; 2-3 minutes scraping
- ✓Simmer the finished broth for 15-20 minutes to mellow harsh alcohol notes and allow salt to fully distribute throughout; avoid boiling, which accelerates water loss and concentrates sodium chloride to levels that can exceed 1.2% and overpower the onion flavor.timing15-20 minutes simmer; avoid boiling
- ✓Toast your cheese-topped bread rounds at 425°F for 4-5 minutes before broiling, so starches gelatinize and water content drops to ~30%, creating structural integrity that prevents sogginess when the soup's heat (around 200°F) saturates it.equipment425°F for 4-5 minutes; ~30% final moisture
Cuisine: french