Vintage French Onion Soup with Heritage Beef Stock

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply savory soup featuring slow-simmered onions and rich beef stock, honoring traditional techniques for an authentic taste. This French-inspired soup recipe, ready in about 140 minutes, pairs yellow onions, beef stock, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 110 min Serves 6 French cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 500g yellow onions into 1/4-inch half-moons. Melt 2 tbsp butter in a heavy pot over medium-low heat, add onions, and cook slowly for 45 minutes until deeply golden and caramelized, stirring occasionally to prevent burning.
  2. Step 2: Stir in 1 tbsp all-purpose flour and cook for 1 minute to eliminate raw flour taste. Deglaze with 1/2 cup white wine, scraping up browned bits, and simmer until wine evaporates (about 3 minutes).
  3. Step 3: Add 1.5 L beef stock and 2 thyme sprigs. Simmer uncovered for 1 hour until flavors deepen and soup reduces slightly. Remove thyme. Toast baguette slices in a 350°F (175°C) oven for 5 minutes until crisp. Top each serving with 100g shredded Gruyère and broil for 2 minutes until melted and bubbly.

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