5 from 5 votes
Baked French Onion Soup
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

Fantastic for a cold winter day, Baked French Onion Soup is savory and hearty with a thick blanket of melted heaven.

Course: Appetizer, Dinner, lunch, Soup
Cuisine: French
Keyword: french onion soup
Servings: 6
Calories: 541 kcal
Author: Kellie
  • 4 large vidalia onions sliced into 1/2 inch rings
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons granulated sugar
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/4 cup dry red wine I used Cabernet
  • 6 cups low sodium beef stock
  • 2 bay leaves
  • 2 cups grated Gruyere cheese
  • 1 baguette sliced into 1/2 inch slices (you will need 4)
  1. Preheat the oven to 350 degrees.
  2. Brush both sides of the baguette slices with olive oil and place on a baking sheet in a single layer. Bake in the oven for 10 minutes and then turn over. Bake for an additional 10 minutes or until golden. Transfer to a wire rack and cool to room temperature.
  3. In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally. Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes. Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves. Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.
  4. Ladle the soup into four oven-safe crocks or bowls. Top each bowl with one slice of baguette and 1/2 cup of cheese. Broil the soup under the broiler on low until the cheese is melted and golden. Serve immediately.
  5. Note: The soup can be made in advance and stored in an airtight container refrigerated for up to 2 days or frozen for up to 2 months. Heat the soup over low heat and then follow the directions for serving. (beginning with Ladle the soup...)
Nutrition Facts
Baked French Onion Soup
Amount Per Serving (0 g)
Calories 541 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 68mg23%
Sodium 1091mg47%
Potassium 798mg23%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 14g16%
Protein 23g46%
Vitamin A 735IU15%
Vitamin C 13.4mg16%
Calcium 550mg55%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.