French Onion Soup

I hadn’t made French onion soup until recently because I’ve have bad memories of salty gloopy soups covered with an inch of cheese. But I love onions, wine brandy and cheese so this should be a dream recipe for me. It is so good! I had this for lunch four days in a row and was very happy. My version uses chicken instead of beef stock and skips the sherry. Also I just lightly toasted some French bread and served alongside the soup for dipping. Soggy bread is a bit polarizing I find!

I can’t explain how rich and filling this soup is! Yes it takes a while to make but it doesn’t require constant attention so you can putter around the kitchen getting other stuff done while you have this on the burner.

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French Onion Soup

A simplified but delicious take on a classic French soup.

Course dinner, Main Course, Side Dish, Soup

Cuisine French

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 4 people

Calories 240 kcal

Author John Kanell

Ingredients

INGREDIENTS:

For the Soup:

• 2 1/2 pounds yellow onions halved, and sliced 1/4-inch thick (8 cups)
• 1/4 pound unsalted butter
• 2 bay leaves
• 1/2 cup brandy or cognac
• 1 1/2 cups good dry white wine
• 4 cups chicken stock
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• Freshly grated Parmesan
• French bread

Instructions

INSTRUCTIONS:

1. Halve and slice the onions into 1/4 inch strips

2. In a pot, sauté onions, butter and bay leaf for 30 minutes or until golden brown. 

3. Use brandy to deglaze the pan. Simmer for 5 minutes, uncovered.

4. Add in white wine. Simmer for 15 minutes, uncovered.

5. Pour in chicken stock, salt and pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes. 

6. Take out the bay leaf, serve with lightly toasted french bread.

Nutrition Facts

French Onion Soup

Amount Per Serving

Calories 240

* Percent Daily Values are based on a 2000 calorie diet.