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Sarah

French Onion Soup (Stovetop or Crockpot)

Bistro-style French Onion Soup with deeply caramelized onions in a savory beef-chicken broth, topped with toasted baguette and bubbling Gruyère. Includes clean-eating swaps, potato and creamy variations, and slow-cooker directions.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: French
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 tbsp unsalted butter (or olive oil)
  • 1 tbsp olive oil
  • 4–5 large yellow onions, thinly sliced (≈ 2½ lb)
  • 1 large sweet onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 bay leaf
  • 0.5 cup dry white wine (or 2 tbsp balsamic + ¼ cup water)
  • 4 cups low-sodium beef broth
  • 2 cups low-sodium chicken broth
  • 1–2 tsp sherry vinegar or lemon juice, to finish
  • 1 baguette, sliced ½-inch thick, toasted
  • 8 oz Gruyère, grated (≈ 2 cups packed)

Equipment

  • Dutch oven (5–6 qt)
  • Wooden spoon
  • broiler-safe bowls or sheet pan
  • knife and cutting board
  • oven broiler

Method

  • Heat butter and oil in a wide Dutch oven over medium. Add onions and 1 tsp salt; cook 10 minutes.
  • Reduce heat to medium-low; cook 25–35 minutes, stirring often, until deep golden brown.
  • Add garlic, thyme, and bay leaf; cook 1 minute.
  • Deglaze with wine; scrape fond; reduce 2–3 minutes.
  • Add beef and chicken broths; simmer gently 20 minutes. Season with salt and pepper.
  • Broil baguette slices until crisp and golden.
  • Ladle soup into broiler-safe bowls. Top with toasts and Gruyère.
  • Broil 2–4 minutes until cheese is melted and browned. Finish with sherry vinegar or lemon juice before serving.

Nutrition

Calories: 360kcalCarbohydrates: 36gProtein: 17gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 940mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 350mgIron: 3mg

Notes

No alcohol: Deglaze with balsamic or apple cider vinegar + water. Clean Eating: Use olive oil only, whole-grain baguette, and part-skim cheese. Potato Onion Soup: Add 2 cups diced Yukon Gold potatoes during simmer. Creamy: Blend part of soup or stir in 1/4–1/2 cup cream (do not boil). GF: Use gluten-free bread or omit toast. Equipment: 5–6 qt Dutch oven, broiler-safe bowls or sheet pan. Alternate Methods: Crockpot—caramelize onions on stove, transfer with broths, cook LOW 6–8 hrs or HIGH 3–4 hrs, broil to finish. Instant Pot—sauté onions, deglaze, add broths, pressure cook 10 min, quick release, broil toasts with cheese.
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