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A steaming hot bowl of French onion soup without wine, topped with toasted baguette and melted Gruyère cheese
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French Onion Soup Without Wine

Make French onion soup without wine using caramelized onions, savory broth and toasted cheese bread. Get tips for rich flavor and safe broiling.
Course Dinner
Cuisine French
Keyword french onion soup without wine
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 395kcal
Author C. Sophie

Equipment

  • Dutch oven or heavy-bottomed pot
  • Wooden Spoon
  • Baking Sheet
  • Oven-safe bowls

Ingredients

Onions

  • 4 large yellow onions thinly sliced

Butter and Oil

  • 4 tablespoons unsalted butter

Aromatics

  • 3 cloves garlic minced

Thickeners

  • 2 tablespoons all-purpose flour

Liquids

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 8 cups high-quality beef bone broth

Spices and Seasonings

  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Bread and Cheese

  • 1 French baguette French baguette sliced into 1-inch thick rounds
  • 2 cups shredded Gruyère or Swiss cheese

Instructions

  • In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat.
  • Add the sliced onions to the pot. Cook, stirring occasionally, for 45 to 50 minutes. If the onions begin to stick or burn, reduce the heat to medium-low. The onions should achieve a deep mahogany color and a jam-like consistency; this slow caramelization is the key to depth of flavor without wine.
  • Add the minced garlic and cook for 1 minute until fragrant.
  • Sprinkle the all-purpose flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste and create a light roux.
  • Pour in the balsamic vinegar and Worcestershire sauce, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This deglazing process replaces the acidity typically provided by wine.
  • Slowly whisk in the beef bone broth. Add the fresh thyme sprigs and bay leaves.
  • Increase the heat to medium-high and bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 25 to 30 minutes to allow the flavors to meld.
  • While the soup simmers, preheat your oven broiler and arrange baguette slices on a baking sheet. Toast the bread for 1-2 minutes per side until golden brown.
  • Discard the thyme stems and bay leaves. Season the soup with salt and black pepper to taste.
  • Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of toasted bread and a generous handful of shredded Gruyère cheese.
  • Place the bowls on a baking sheet and broil for 3 to 5 minutes, or until the cheese is melted, bubbly, and slightly browned. Serve immediately.

Notes

Nutritional information:
  • Calories: 395
  • Protein: 19g
  • Carbohydrates: 32g
  • Fat: 21g
  • Saturated fat: 10g
  • Cholesterol: 30mg
  • Sodium: 1150mg
  • Potassium: 500mg
  • Fiber: 4g
  • Sugar: 8g
  • Vitamin A: 200 IU
  • Vitamin C: 20mg
  • Calcium: 200mg
  • Iron: 2mg
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.