French Onion Soup
A super easy recipe for French Onion Soup that's simple yet rich in flavor. Don't forget to check out our step by step photos and tips above!
Servings 4 people
- 2 1/2 pounds yellow onions halved, and sliced 1/4-inch thick (8 cups)
- 1/2 cup unsalted butter 115g
- 2 bay leaves
- 1/2 cup brandy or cognac 118mL
- 1 1/2 cups good dry white wine 355mL
- 4 cups chicken stock 946mL
- 1 tablespoon kosher salt 18g
- 1/2 teaspoon freshly ground white pepper 3g
- Freshly grated Parmesan
- French bread
Halve and slice the onions into 1/4 inch strips
In a pot, sauté onions, butter and bay leaf for 30 minutes or until golden brown.
Use brandy to deglaze the pan. Simmer for 5 minutes, uncovered.
Add in white wine. Simmer for 15 minutes, uncovered.
Pour in chicken stock, salt and pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes.
Take out the bay leaf, serve with lightly toasted french bread.
- Cook the onions low and slow and don't be tempted to turn up the heat, it takes around 30 minutes to the onions to caramelize.
- If you don't have French bread then any white crusty bread will do.
- Simmer the soup uncovered so it reduces and deepens in flavor.
- This soup is even better the next day so you can prep it a day in advance and store it in the fridge.
Serving: 281g | Calories: 190kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 4.5g | Cholesterol: 15mg | Sodium: 1140mg | Fiber: 1g | Vitamin A: 300IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 2mg