Classic Baked French Onion Soup
Indulge in the rich flavors of this Classic Baked French Onion Soup, inspired by Paula Deen's culinary brilliance. This comforting dish features slowly caramelized onions simmered in a savory beef stock, accented with a splash of white wine for an extra depth of flavor. Topped with buttery, toasted French bread and a generous layer of melted Gruyère cheese, each bowl is a delightful combination of textures and tastes. Perfect for a cozy night in or as an impressive appetizer for gatherings, this recipe captures the essence of French cuisine. Serve it alongside a fresh green salad for a complete meal!
N/A
Servings
400
Calories
12
Ingredients
Ingredients
Onions
8 (sliced)
Garlic cloves
2 (minced)
Olive oil
1/3 cup
All-purpose flour
2 tablespoons
Beef stock
8 cups
Dry white wine
1/4 cup
Dried thyme
1/2 teaspoon
Bay leaf
1
Salt
to taste
Pepper
to taste
French bread
1 loaf (sliced into 3/4-inch slices)
Gruyère cheese
2 cups (grated)
Instructions
1
In a large pot, heat the olive oil over low heat. Add the sliced onions and minced garlic, cooking gently until the onions are tender and golden brown, stirring occasionally to prevent sticking, about 30 minutes.
2
Once the onions are caramelized, sprinkle the flour evenly over the onions, stirring well to combine. Cook for an additional 2-3 minutes to ensure the flour is browned and cooked through.
3
Gradually pour in the beef stock and white wine, stirring continuously to prevent lumps from forming. Raise the heat to bring the mixture to a gentle boil.
4
Add the dried thyme and bay leaf. Reduce the heat to low, cover, and let the soup simmer for 20-30 minutes, stirring occasionally. Season with salt and pepper to taste.
5
While the soup simmers, preheat your oven to 350°F (175°C). Slice the French bread into 3/4-inch thick slices. Butter both sides of each slice and toast them on a griddle or under the broiler until golden brown.
6
To serve, ladle the hot soup into ovenproof bowls. Top each bowl with a slice of toasted bread and a generous handful of grated Gruyère cheese.
7
Place the bowls on a baking sheet lined with tin foil to catch any drips. Bake in the preheated oven for 5-7 minutes, then switch to the broiler for an additional 2-3 minutes, or until the cheese is bubbling and golden brown.
8
Carefully remove the bowls from the oven and let them cool for a few minutes before serving. Enjoy the warm, gooey goodness!
Nutrition Information
13g
Fat
50g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Baked French Onion Soup?
It is a comforting dish made of slowly caramelized onions simmered in savory beef stock and white wine, topped with toasted French bread and melted Gruyère cheese.
How many calories are in a serving of this soup?
There are approximately 400 calories per serving.
How long does it take to caramelize the onions?
The onions should be cooked over low heat for about 30 minutes until they are tender and golden brown.
What kind of cheese is used in this recipe?
The recipe calls for 2 cups of grated Gruyère cheese.
How much beef stock is required?
You will need 8 cups of beef stock.
What is the recommended oven temperature for baking the soup?
The oven should be preheated to 350°F (175°C).
How thick should the French bread slices be?
The French bread should be sliced into 3/4-inch thick slices.
How much protein is in this French onion soup?
This recipe contains 20g of protein per serving.
What type of wine is used in the soup?
The recipe uses 1/4 cup of dry white wine.
How many onions are needed for this recipe?
You will need 8 onions, sliced.
What herbs are added to the soup broth?
The soup is seasoned with 1/2 teaspoon of dried thyme and one bay leaf.
How do you prepare the bread for the topping?
Butter both sides of each French bread slice and toast them on a griddle or under the broiler until golden brown.
Why is flour added to the onions?
Flour is sprinkled over the caramelized onions and cooked for 2-3 minutes to help thicken the soup.
How long should the soup simmer?
The soup should simmer for 20-30 minutes after adding the stock and wine.
How long do you bake the soup bowls in the oven?
Bake the bowls for 5-7 minutes at 350°F, then broil for an additional 2-3 minutes until the cheese is bubbling.
How much fat is in this dish?
There are 13g of fat per serving.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves.
What is the carbohydrate content?
There are 50g of carbohydrates per serving.
Who inspired this specific recipe?
This recipe is inspired by Paula Deen's culinary brilliance.
How much olive oil is used to cook the onions?
The recipe uses 1/3 cup of olive oil.
What is a good side dish for French onion soup?
A fresh green salad makes a perfect accompaniment for a complete meal.
Do I need to stir the onions while they caramelize?
Yes, stir the onions occasionally to prevent them from sticking to the pot.
What should I do to prevent drips in the oven?
Place the ovenproof bowls on a baking sheet lined with tin foil to catch any cheese or soup drips.
Can I eat the soup immediately after removing it from the oven?
It is recommended to let the bowls cool for a few minutes before serving as they will be very hot.
What type of pot should I use?
A large pot is recommended to accommodate the 8 sliced onions and 8 cups of stock.
Is salt and pepper included in the measurements?
Salt and pepper are added 'to taste' during the simmering process.
How do I know when the cheese is done?
The cheese is ready when it is bubbling and turns a golden brown color.
How much flour is used?
The recipe uses 2 tablespoons of all-purpose flour.
What tags are associated with this recipe?
Tags include french cuisine, soup, onions, baked, gruyère cheese, comfort food, and appetizer.
Is this soup considered an appetizer or a main course?
It can be served as both an impressive appetizer for gatherings or a main course for a cozy night in.