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wolfgang puck french onion soup recipe hdr

Wolfgang Puck French Onion Soup Recipe

You start by slowly caramelizing onions until they turn a beautiful golden brown, filling your kitchen with an irresistible aroma.
Deglazing the pan with port adds a delightful depth to the soup.
One valuable tip: don't rush the onion-caramelizing process; it's essential for building the soup’s flavor.
I've found that using oven-proof bowls and topping the soup with crusty bread and cheese before broiling gives it that perfect, irresistible crust.
 
Prep Time20 minutes
Cook Time1 hour 20 minutes
Servings: 6

Ingredients

  • 5 Large Onions thinly sliced
  • 3 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 cloves Garlic minced
  • 8 cups Beef Broth
  • 1 cup White Wine
  • 2 tbsp All-Purpose Flour
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1 Baguette sliced
  • 2 cups Gruyère Cheese shredded
  • 1/4 cup Parmesan Cheese grated

Instructions

  • Heat the olive oil and butter in a large pot over medium heat.
  • Add the sliced onions and sugar, stirring occasionally until onions are caramelized and golden brown (about 25-30 minutes).
  • Add the minced garlic and cook for another 2 minutes.
  • Sprinkle the flour over the onions, stir well, and cook for an additional 2-3 minutes.
  • Pour in the white wine to deglaze the pot, then add in the beef broth, salt, and black pepper.
  • Reduce the heat and simmer for 30-40 minutes.
  • While the soup simmers, preheat the oven broiler, and toast the baguette slices until golden brown.
  • Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and generously sprinkle with Gruyère and Parmesan cheese.
  • Place the bowls under the broiler until the cheese is melted and bubbly.