Description
Enjoy a comforting bowl of French Onion Soup without the alcohol! This easy, alcohol-free version of Julia Child’s classic recipe is rich, flavorful, and topped with melted Swiss cheese.
Ingredients
For the Soup:
3 tablespoons butter
1 tablespoon olive oil
5 cups yellow onions (thinly sliced)
1 teaspoon kosher salt (for the onions)
¼ teaspoon sugar (for caramelizing the onions)
3 tablespoons flour
2 quarts beef stock (or water with beef Better Than Bouillon)
½ teaspoon kosher salt (to taste)
⅛ teaspoon pepper (to taste)
For the Topping:
French bread (or Italian, rustic bread), cut into bite-sized cubes or made into croutons
1 ½ cups Swiss Gruyère cheese (grated—Swiss or Jarlsberg cheese works as alternatives)
Instructions
In a large Dutch oven, melt butter and olive oil over medium heat. Add sliced onions, stirring to coat them with the butter and oil. Cover and cook on low heat for 15 minutes, stirring occasionally.
After 15 minutes, uncover the pot and increase heat to medium. Add kosher salt and sugar, stirring frequently for 40-45 minutes. The onions will become deep golden brown and caramelized, creating a rich base for the soup.
Sprinkle the flour over the caramelized onions and cook for 3-4 minutes, stirring constantly. Gradually add the beef stock, stirring to combine. Bring the soup to a simmer.
Reduce the heat and let the soup simmer for 30-40 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
Preheat your oven to 350°F (175°C). Ladle the soup into ovenproof bowls, then top with cubes of toasted bread and sprinkle with grated Gruyère cheese.
Place the bowls on a baking tray and transfer them to the oven. Bake for 15 minutes or until the cheese is melted and bubbly. Switch the oven to broil and move the tray closer to the top for a golden, bubbly finish. Watch closely to prevent burning under the broiler.
Once the cheese is golden and bubbly, remove the bowls from the oven and serve immediately!
Notes
- Quality Ingredients Matter: Use the best quality Gruyère or Jarlsberg cheese for the best flavor.
- Make-Ahead: The soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat the soup and add the bread and cheese just before broiling.
- Vegetarian Option: Swap beef stock with vegetable stock for a vegetarian version.
- Serving Suggestions: Serve with a light salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: french
