Fructose Free Classic French Onion Soup
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3 lb yellow onions (about 5 large), halved and thinly sliced
- 1 tsp kosher salt, plus more to taste
- ½ tsp granulated sugar
- 3 cloves garlic, minced
- ½ cup dry white wine (such as sauvignon blanc or pinot grigio)
- 2 tbsp cognac or dry sherry (optional)
Ingredient noteThis recipe uses only a small amount of sherry wine per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 4 cups beef broth
- 2 cups chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp worcestershire sauce
- black pepper, to taste
For the croutons and topping
- 8 slices baguette, cut ¾-inch thick
- 1 tbsp olive oil
- 6 oz gruyère cheese, coarsely grated (about 1 ½ cups)
Instructions
- 1
Melt the butter with 1 tbsp olive oil in a large Dutch oven over medium heat until the butter is foamy and just beginning to subside. Add the sliced onions and 1 tsp kosher salt, tossing to coat. Cook, stirring every 5 minutes, until the onions have softened and collapsed, about 15 minutes.
- 2
Reduce the heat to medium-low and stir in the sugar. Continue cooking, stirring every 8–10 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep amber-brown and jammy throughout, 45–55 minutes. If the pot looks dry or the fond is darkening too quickly, add a splash of water (2–3 tbsp) and scrape up the bits.
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