Ina Garten French Onion Soup Recipe

This Ina Garten French Onion Soup is a rich and comforting recipe, which is made with slow-caramelized onions and a crispy Gruyère cheese topping. It’s a classic French bistro dish, ready in about 1 hour and 15 minutes.

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Ina Garten French Onion Soup Ingredients

For the Soup:

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 large yellow onions, thinly sliced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon sugar (optional, to help caramelization)
• ½ cup dry white wine (such as Sauvignon Blanc)
• 8 cups high-quality beef broth
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf

For the Topping:

• 1 French baguette, sliced into ½-inch rounds
• 2 tablespoons olive oil
• 2 cups shredded Gruyère cheese
• ½ cup grated Parmesan cheese

How To Make Ina Garten French Onion Soup

1. Caramelize the Onions: In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-low heat. Add the sliced onions, salt, and pepper. Cook slowly for 30-40 minutes, stirring occasionally, until the onions are deeply golden brown and sweet. Add the optional sugar halfway through to help with caramelization.
2. Deglaze the Pan: Increase the heat slightly and pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until it has mostly evaporated.
3. Simmer the Soup: Pour in the beef broth and add the thyme and bay leaf. Bring the soup to a simmer and let it cook, uncovered, for at least 30 minutes to allow the flavors to meld. Remove the bay leaf before serving.
4. Prepare the Croutons: While the soup simmers, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush them with olive oil, and toast for about 10 minutes until crisp and golden.
5. Assemble and Broil: Set your oven to the broil setting. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
6. Melt the Cheese: Generously sprinkle the Gruyère and Parmesan cheese over the baguette slices. Place the bowls under the broiler for 2-3 minutes, watching very closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Recipe Tips

• How do you get the richest flavor? The secret is to caramelize the onions slowly over low heat. This long, slow process breaks down the onions’ sugars and develops a deep, sweet, complex flavor that is the foundation of the soup. Do not rush this step.
• Why use high-quality beef broth? Since the broth makes up the bulk of the soup, its quality directly impacts the final taste. A rich, flavorful homemade or store-bought beef broth is essential.
• Why do you deglaze with wine? The wine adds a crucial layer of acidity that cuts through the richness of the soup and balances the sweetness of the onions. Scraping up the browned bits (fond) from the pot adds immense flavor.
• How do you get the perfect cheesy topping? Broil the cheese just before serving. This ensures the cheese is perfectly gooey and bubbly and the crouton underneath stays crisp. Watch it carefully, as the broiler can burn the cheese very quickly.

What To Serve With French Onion Soup

This hearty soup can be a meal in itself, but it also pairs well with:

• A simple green salad with a sharp vinaigrette to balance the richness
• Extra toasted baguette slices for dipping
• A glass of crisp white wine, like Sauvignon Blanc

How To Store French Onion Soup

• Refrigerate: Store the soup (without the topping) in an airtight container in the refrigerator for up to 4 days. The flavor often improves overnight.
• Freeze: Let the soup cool completely and freeze it in freezer-safe containers for up to 3 months.
• Reheat: Reheat the soup gently on the stovetop. Prepare the cheesy crouton topping fresh just before serving.

French Onion Soup Nutrition Facts

• Calories: ~450 per serving
• Protein: 20g
• Fat: 25g
• Carbohydrates: 35g
• Sodium: 1200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Cream of Asparagus Soup Recipe
• Ina Garten Beef And Barley Soup Recipe