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Bowl of soup with napkin in background

Beefy French Onion Soup

This classic Beefy French Onion Soup is thick with caramelized onions in a rich, beef and wine broth. Each serving of soup is topped with a slice of toasted bread and gooey melted Gruyère cheese. 
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 Servings
Calories: 230kcal
Author: Pat Nyswonger

Ingredients

  • 1 recipe Caramelize Onions
  • 1 cup dry white wine or additional broth see notes
  • 3 tablespoons all-purpose flour
  • 6 cups beef broth homemade or store bought
  • 1 bay leaf
  • 2 or three sprigs of thyme tied together with a string
  • Salt and pepper to taste
  • 1/4 cup brandy optional
  • 6 slices soft regular sandwich bread toasted and cut to fit the bowl.
  • 1-1/2 to 2 cups shredded Gruyère cheese

Instructions

  • Prepare the Caramelized Onions
  • Adjust the heat to medium under the Dutch oven containing the caramelized onions.  Pour the wine into the pot to deglaze the pan, stirring and scraping loose the bits stuck to the pan bottom. Cook for 1 or 2 minutes to reduce.  Sprinkle the flour over the caramelized onions, stir and cook for 1 minutes so the flour loses it’s starch taste.
  • Add the beef broth, bay leaf and the thyme and bring to a boil, then immediately reduce the heat to low.  
  • Cover the pot and simmer for 30 minutes.
  • Transfer from the heat and remove and discard the bay leaf and the thyme.  Season the soup with salt and pepper and stir in the brandy if using.
  • Ladle the soup into oven-proof bowls and add 1 slice of toast topped with cheese to each bowl.
  • Set the oven to ‘Broil’ and adjust the rack to the upper position.  
  • Place the bowls on a rimmed baking sheet and slide them under the broiler and heat until the cheese is melted, bubbly and has a little brown coloring.  
  • Remove from the oven and serve immediately with warm garlic bread slices.

Notes

  • Homemade beef broth adds huge flavor to this soup.  If homemade is not an option buy the best beef broth you can afford.  
  • We used a dry Sauvignon Blanc wine.  Another option would be Pinot Grigio.  
  • If you choose not to use wine, add another cup of broth.
  • Use a bread that is soft and will quickly absorb the soup and be easy to eat with the spoon.  A firm sourdough or artisan bread will be difficult to manipulate into bites.
  • Gruyère cheese can be substituted with Swiss, Fontina or another easy melting cheese.
  • Brandy is optional but it adds a nice finish. If using, stir it in at the end of cooking.

Nutrition

Serving: 1 | Calories: 230kcal | Carbohydrates: 28.5g | Protein: 4.2g | Fat: 12g | Saturated Fat: 4.5g | Cholesterol: 67mg | Sodium: 758mg | Fiber: 4.2g | Sugar: 9g