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Pioneer Woman French Onion Soup

Pioneer Woman French Onion Soup - recipe card
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A deeply savory French onion soup with caramelized onions, rich beef broth, and a toasted baguette topped with molten Gruyère cheese. The slow caramelization brings out the natural sweetness of the onions, balanced by the savory broth and a crispy cheese crust.

Ingredients

Scale
  • 3 tablespoons unsalted butter (42g)
  • 2 tablespoons olive oil (30ml)
  • 4 large yellow onions (about 2.5 lb / 1.1 kg total), peeled and thinly sliced into 1/4-inch half-moons
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 teaspoon granulated sugar (optional, to enhance caramelization if onions are not naturally sweet)
  • 1/4 cup all-purpose flour (30g)
  • 1/2 cup dry white wine (120ml) such as Sauvignon Blanc or Pinot Grigio
  • 6 cups low-sodium beef broth (1.4L)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • 4 slices (about 1-inch thick) from a French baguette, toasted
  • 1 cup grated Gruyère cheese (about 4 oz / 115g) (or Swiss cheese if Gruyère is unavailable)

Instructions

  1. In a large heavy-bottomed Dutch oven or stockpot (at least 5-quart), melt the butter and olive oil together over medium heat. The butter should foam and then subside, indicating it’s ready for the onions.
  2. Add the sliced onions to the pot. Use a spatula to toss them so they are evenly coated with the butter-oil mixture. Spread them into an even layer. Cook over medium heat for 10 minutes, stirring occasionally, until the onions start to soften and become translucent.
  3. Reduce the heat to medium-low. Stir in the kosher salt, pepper, and sugar (if using). Continue to cook the onions for 30 to 35 minutes, stirring every 5 minutes, until they are deeply golden brown and caramelized. The onions should be soft, jammy, and reduced in volume by at least half. If they start to stick or burn, reduce heat further and add a tablespoon of water to deglaze the pan, scraping up the browned bits.
  4. Once the onions are caramelized, sprinkle the flour over them. Stir continuously for 2 minutes to cook out the raw flour taste. This roux will help thicken the soup slightly.
  5. Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (this is called deglazing). Let the wine bubble and reduce by half, about 2 to 3 minutes.
  6. Slowly pour in the beef broth while stirring to avoid lumps. Add the thyme and bay leaf. Bring the soup to a gentle simmer over medium heat, then reduce to low. Cover and let simmer for 20 minutes to meld the flavors.
  7. While the soup simmers, prepare the baguette toasts: preheat your oven broiler (or toaster oven). Place the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden and crisp. Set aside.
  8. After simmering, taste the soup and adjust seasoning with additional salt and pepper if needed. Discard the bay leaf.
  9. To serve, preheat the broiler to high. Place four oven-safe ramekins or soup bowls on a baking sheet. Ladle the hot soup into each bowl filling about 3/4 full.
  10. Place one toasted baguette slice on top of the soup in each bowl. It may float, so gently push it down slightly to soak up some broth.
  11. Generously sprinkle about 1/4 cup of grated Gruyère cheese over each baguette slice, covering it completely.
  12. Place the baking sheet with the bowls under the broiler, about 4 to 5 inches from the heat. Broil for 2 to 3 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown in spots. Serve immediately while hot.

Notes

Storage: Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days. Store the cheesy toasts separately if possible. Freezing: Freeze the soup without the bread and cheese for up to 3 months. Thaw overnight in the fridge. Reheating: Reheat the soup on the stovetop over medium-low heat until steaming (about 5-7 minutes). If you have already added the bread and cheese, reheat in a 350°F / 175°C oven for 10-15 minutes until hot and the cheese is melted. To make new toasts, follow the broiling instructions.

Nutrition

Keywords: french onion soup, onion soup, caramelized onion soup, beef broth soup, gruyere cheese soup, comfort food, winter soup, bistro recipe, pioneer woman, baguette soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-french-onion-soup/