French Onion Soup


  • 1 tablespoon unsalted butter
  • 3 pounds yellow onions (about 6 medium), peeled and thinly sliced
  • 5 cups beef broth, preferably homemade
  • ½ cup apple juice
  • 1 ½ teaspoons kosher salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 tablespoon Cognac
  • 8 to 12 1/4-inch-thick slices French baguette, depending on the diameter of the loaf
  • ¼ pound Gruyere cheese, grated
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      393 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 20 grams protein; 38 milligrams cholesterol; 1804 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Melt the butter in a large, heavy skillet over medium-high heat. Add the onions and cook, stirring often, until caramelized and very soft, about 30 minutes. Place in a large saucepan. Add the broth, apple juice, 1 1/2 teaspoons of salt and pepper. Bring to a boil, lower the heat and simmer for 30 minutes. Stir in the Cognac. Taste, and add more salt, if needed.
  2. Just before serving, preheat the broiler. Reheat the soup if necessary, and ladle into 4 large ovenproof bowls. Cover each with the bread, sprinkle with cheese and broil until melted and just beginning to brown, about 2 minutes. Carefully remove from oven and serve immediately.

1 hour 15 minutes

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