A drunken Bistro French Onion Soup with thyme, wine and a final touch of Brandy, then gratinated with a piece of toasted bread and exquisite Gruyere cheese until golden perfection.

There is nothing like a fuming hot onion soup! Bistro French Onion Soup contains all the best from France: Red wine, bread and cheese. This gratinated soup, which means it needs to finish up in the oven, will warm you up guaranteed on a cold winter night. This version is made with olive oil instead of butter, red instead of white wine and a touch of thyme, garlic and Brandy to give it a more fragrant touch.

onion soup
That moment before getting in… is as lovely as cracking into a creme brulée.

This soup dates from the 15th century; although many variations exist here and there, the French gratinated one is the best known worldwide. It used to be a soup for the less fortunate; today, it’s for all! Some versions don’t contain cheese at all, but in my opinion, the top part is what makes it so exquisite!

The Cheese Choice

If you want to taste the essence of France, I would suggest a cheese like Comté or Gruyere to top the soup. These cheeses are what a perfect gratin tastes like, and it’s neither salty nor stingy. In third place, I would say an Emmental.

A Long Cooking Preparation

Bistro French Onion Soup

The Cooking of this soup needs time to soften the onions to perfection! Plus, you might be shocked by the amount of onions used, but do not worry, they’ll lose all their water and shrink drastically. Prepare some goggles not to cry too much, although they say if your knife is well-sharpened, you shouldn’t feel a tear while cutting the onions. Let’s see…

Tasty Broth for a Tasty Soup

In most “stock” meals, I believe the stock to be the critical factor to a successful soup or sauce, so make your own! I leave my beef stock recipe down here in case you want it. It goes a long way, but of course, it’s optional. I love to make my own condensed broth or stock and freeze some in silicone ice cube trays. This way, you can always enhance any meal with a touch of it! Like in pasta and rice, make a quick sauce for meat, etc. A cube or two with a touch of butter, and you are in business.

FAQ

Can I use other types of onions to make it?

Yes! Although the original recipe would be yellow onions you can use white or red ones too.

Can I freeze my Bistro French Onion Soup?

Yes, although leave the toppings. It will last 3 months in your freezer.

Other Soup Ideas

Bistro French Onion Soup

5 from 9 votes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 514
A drunken Bistro French Onion Soup with thyme, wine and a final touch of brandy then gratinated with a piece of toasted bread and exquisite Gruyere cheese until golden perfection. Soup at its best.

Ingredients

  • l Beef Stock (or Veal or Chicken Broth)
  • 250 ml Red Wine (or White Wine)
  • 5 Yellow Onions (Big Ones)
  • 2 Garlic Cloves (finely chopped)
  • 2 tbsp flour (or unsweeten dark chocolate)
  • 50 g butter
  • 30 ml Brandy (optional)
  • 2 tsp thyme (or two branches of fresh thyme)
  • 1 bay leaf
  • salt and pepper

Topping

  • 4 slices of dry or toasted bread (thick)
  • 150 g Gruyere or Comte Cheese (or Emmental)

Instructions 

  • In a big pot, add the butter and thinly the sliced onions with some salt and cook at low heat for about 45 minutes (yes that long), until the onion become translucent totally soft.
  • Midway through the onions cooking time (step 1), add finely chopped garlic.
  • When the onions are ready, add the flour (if you choose that alternative), mix it up for one minute (can add a bit of oil or butter if too dry).
  • Add the beef stock, wine, spices and let simmer another 30 minutes.
  • Heat up at full strenght the Broil (Top grill) from your oven.
  • When the soup is ready, add the brandy and chocolate (if you choose that alternative) to thicken the soup. Give it a good last stir.
  • Transfer the soup into oven proof bowls, add the dry bread on top plus the cheese with black pepper.
  • Grill until the cheese is melted which should be really fast.
  • Let it cool a bit before serving.

Notes

Serve on a wood piece or heat proof surface.
Author: Marie Breton
Calories: 514kcal
Course: Sopa
Cuisine: Francesa
Keyword: blue cheese, broth, French, onion, red wine, soup, thyme

Nutrition

Calories: 514kcal | Carbohydrates: 36g | Protein: 24g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 1242mg | Potassium: 1074mg | Fiber: 4g | Sugar: 10g | Vitamin A: 722IU | Vitamin C: 12mg | Calcium: 491mg | Iron: 3mg
Nutrition Facts
Bistro French Onion Soup
Amount per Serving
Calories
514
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
68
mg
23
%
Sodium
 
1242
mg
54
%
Potassium
 
1074
mg
31
%
Carbohydrates
 
36
g
12
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
24
g
48
%
Vitamin A
 
722
IU
14
%
Vitamin C
 
12
mg
15
%
Calcium
 
491
mg
49
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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