This French onion soup Ina Garten recipe is the ultimate comfort food, made with sweet, caramelized onions, rich beef and veal stock, and topped with melted Gruyère cheese and toasted French bread. Ina Garten’s take on this classic French dish creates a warm, flavorful bowl of soup that’s perfect for chilly nights or as a starter for any special meal. The slow caramelization of the onions brings out their natural sweetness, making this soup as delicious as it is comforting.
What makes this French onion soup Ina Garten recipe truly special is the depth of flavor achieved through careful simmering and the addition of sherry, brandy, and dry white wine. It’s a recipe that highlights simple ingredients, yet the layers of flavor make it feel elegant and indulgent. Whether served as a main dish or a hearty starter, this recipe is a crowd-pleaser that will leave everyone asking for seconds.
Ingredients for French Onion Soup Ina Garten:
Step-by-Step Instructions for Making French Onion Soup Ina Garten:
Caramelize the Onions: In a large stockpot or Dutch oven, melt the butter over medium-low heat. Add the thinly sliced yellow onions and the bay leaf. Cook, stirring occasionally, for about 45 minutes, or until the onions are a deep, rich golden brown and very tender. This long, slow cooking is crucial for flavor!
Deglaze and Simmer: Pour in the sherry and brandy. Let this simmer, uncovered, for about 5 minutes to cook off the alcohol and deglaze the pan (scraping up any browned bits from the bottom).
Add Wine and Reduce: Stir in the dry white wine and continue to simmer for about 15 minutes, allowing the liquid to reduce slightly.
Add Stocks and Season: Add the beef stock and veal stock (or a total of 8 cups beef stock if not using veal). Stir in 1 tablespoon of kosher salt and ½ teaspoon of freshly ground white pepper. Bring the soup to a gentle simmer and cook for another 20 minutes, allowing the flavors to meld.
Prepare for Serving: Remove the bay leaf from the soup. Taste the soup and adjust salt and pepper if needed.
Build the Classic Topping: Preheat your oven broiler. Ladle the hot soup into individual oven-safe bowls. Place 1-2 slices of toasted French bread on top of the soup in each bowl. Generously sprinkle shredded Gruyère cheese over the bread, ensuring it's well covered.
Broil to Golden Perfection: Carefully place the bowls under the preheated broiler. Broil for 2-5 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
Serve Immediately: Carefully remove the hot bowls from the oven using oven mitts. Serve your spectacular French Onion Soup right away!
The key to this soup is the slow caramelization of the onions. Be patient, as this step brings out the deep, rich flavors. If you prefer a less rich flavor, you can use just beef stock instead of a combination of beef and veal stock. For a more intense flavor, feel free to add extra sherry or brandy when deglazing the onions.
[cooked-sharing]
6 servings
1 serving
- Amount per serving
- Calories350
- % Daily Value *
- Total Fat 25g33%
- Saturated Fat 12g60%
- Trans Fat 0g
- Monounsaturated Fat 7g
- Polyunsaturated Fat 2g
- Cholesterol 60mg20%
- Sodium 950mg42%
- Total Carbohydrate 30g11%
- Dietary Fiber 3g11%
- Total Sugars 12g
- Includes 0g Added Sugars0%
- Protein 14g
- Vitamin A 15mcg2%
- Vitamin C 20mg23%
- Calcium 25mg2%
- Iron 8mg45%
- Potassium 450mg10%
- Vitamin D 0mcg0%
- Vitamin E 0mg0%
- Vitamin K 0mcg0%
- Thiamin 0mg0%
- Riboflavin 0mg0%
- Niacin 0mg0%
- Vitamin B6 0mg0%
- Folate 0mcg0%
- Vitamin B12 0mg0%
- Biotin 0mcg0%
- Pantothenic Acid 0mg0%
- Phosphorus 0mg0%
- Iodine 0mcg0%
- Magnesium 0mg0%
- Zinc 0mg0%
- Selenium 0mcg0%
- Copper 0mg0%
- Manganese 0mg0%
- Chromium 0mcg0%
- Molybdenum 0mcg0%
- Chloride 0mg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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