{"id":"ef312f53-e2ed-4808-97ef-192c5f9ea3d0","url":"https://recipestripper.com/recipes/ef312f53-e2ed-4808-97ef-192c5f9ea3d0","source_url":"https://www.jocooks.com/recipes/french-onion-soup/","title":"French Onion Soup","description":"This French Onion Soup is a classic based on Julia Child's famous recipe. Buttery caramelized onions, rich and savory broth, cheesy toasted bread, this soup is flavorful and truly comforting.","servings":8,"servings_text":"8","prep_time":"PT20M","cook_time":"PT130M","total_time":"PT150M","image_url":"https://www.jocooks.com/wp-content/uploads/2019/01/french-onion-soup-1-2.jpg","ingredients":[{"text":"2 tablespoons olive oil","item":"olive oil","quantity":2,"unit":"tbsp"},{"text":"2 tablespoons butter (unsalted)","item":"butter","quantity":2,"unit":"tbsp","preparation":"unsalted"},{"text":"1½ pounds yellow onions (peeled, halved and thinly sliced)","item":"yellow onions","quantity":1.5,"unit":"lb","preparation":"peeled, halved and thinly sliced"},{"text":"½ teaspoon sugar","item":"sugar","quantity":0.5,"unit":"tsp"},{"text":"1 teaspoon salt","item":"salt","quantity":1,"unit":"tsp"},{"text":"3 tablespoons all-purpose flour","item":"all-purpose flour","quantity":3,"unit":"tbsp"},{"text":"1 tablespoon butter (unsalted)","item":"butter","quantity":1,"unit":"tbsp","preparation":"unsalted"},{"text":"6 cups beef broth (low sodium or no sodium added)","item":"beef broth","quantity":6,"unit":"cup","preparation":"low sodium or no sodium added"},{"text":"1 cup red wine (dry such as Pinot Noir, Côtes du Rhône or Merlot)","item":"red wine","quantity":1,"unit":"cup","preparation":"dry such as Pinot Noir, Côtes du Rhône or Merlot"},{"text":"2 bay leaves","item":"bay leaves","quantity":2},{"text":"3 sprigs thyme","item":"thyme","quantity":3,"unit":"sprig"},{"text":"3 tablespoons cognac","item":"cognac","quantity":3,"unit":"tbsp"},{"text":"8 slices french baguette","item":"french baguette","quantity":8,"unit":"slice"},{"text":"2 cups gruyere (shredded)","item":"gruyere","quantity":2,"unit":"cup","preparation":"shredded"},{"text":"½ cup Parmesan cheese (grated)","item":"Parmesan cheese","quantity":0.5,"unit":"cup","preparation":"grated"}],"instructions":[{"number":1,"text":"Caramelize Onions: In a large heavy pot such as a Dutch oven, add the olive oil and 2 tbsp of butter. Cook on medium until butter melts. Add the onions and give them a stir to coat them in the oil. Cover the pot with a lid and cook for 20 minutes with the heat still on medium, stirring every few minutes. After 20 minutes the onions should be transparent."},{"number":2,"text":"Remove the lid and stir in the sugar and salt. Continue cooking for another 40 minutes, stirring occasionally. The onions are done when they are a deep golden color and sweet."},{"number":3,"text":"Make a Roux: Add the flour, and remaining 1 tablespoon of butter and stir. Cook for about 2 or 3 minutes, just enough to cook the flour and remove that flour taste."},{"number":4,"text":"Deglaze: Add 1 cup of the beef broth to the pot and stir. Cook for about 1 minute while stirring to scrape the bottom of the pot. You'll see it evaporate almost immediately."},{"number":5,"text":"Add broth, wine and herbs: Add the rest of the broth to the pot, followed by the red wine, bay leaves and thyme sprigs."},{"number":6,"text":"Simmer: Bring to a boil, then turn down the heat and simmer for 30 minutes, uncovered. Discard bay leaves and thyme."},{"number":7,"text":"Season and add cognac: Taste for seasoning and adjust with salt and pepper if needed. Stir in the cognac."},{"number":8,"text":"Add bread and cheese: Top the soup with about 1 cup of gruyere cheese. Add the slices of bread over the cheese. I prefer to toast my bread first then add it to the soup. To toast the bread, lightly sprinkle the bread slices with some olive oil, transfer them to a baking sheet and toast them under broil for about 30 seconds to a minute per side. Top the soup with toasted bread, then top with remaining gruyere and parmesan cheese."},{"number":9,"text":"Melt cheese: Preheat your oven to 350°F (177°C). Transfer the pot to the oven and bake until the cheese melts and starts to brown, about 20 to 25 minutes. Ladle into bowls and serve."}],"date_published":"2026-10-30T17:15:27.876144+00:00","date_modified":"2026-10-30T17:15:27.876144+00:00"}