French Onion Soup
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French Onion Soup
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French Onion Soup is a classic and comforting dish full of sweet, caramelized onions, crusty bread, and oozing cheese. Yield: 8 cups of soup
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Ingredients
- 4 Tbsp salted butter
- 6 sweet onions, halved and sliced
- 2 garlic cloves, minced
- 2 bay leaves
- 2 tsp thyme
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp ground blackpepper
- ½ c dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 3 Tbsp unbleached all-purpose flour
- 8 c beef broth* (we prefer low sodium)
- 2 Tbsp brandy (optional)
- salt and pepper (to taste)
- 1 baguette, sliced 1” thick
- 1 c grated gruyere cheese or Swiss cheese
Instructions
- In a wide soup pot, melt butter. When the butter is hot, add the sliced onions, garlic, bay leaves, thyme, sugar, salt, and pepper. Sauté over medium heat for 50-60 minutes, reducing the heat to medium low half way through as the onions begin to stick.
- Once the onions are a deep, caramel-brown, add the wine and cook for 1-2 minutes, until it is reduced.
- Add the flour, mixing well and cooking for 1-2 minutes. Add the beef broth and bring the soup to a simmer. Simmer the soup for 20 minutes.
- As the soup is simmering place the baguette slices under your oven’s broiler (set to medium) and toast for 3-5 minutes on each side, until lightly crisped.
- Remove the soup from the heat and add the brandy, if using. Mix well.
- Taste the soup and add salt and pepper to taste. Mix well.
- Ladle the soup into oven-proof bowls. Place a toasted baguette slice in each bowl and top the baguette slice with a generous sprinkling of cheese. Place the bowls on a baking sheet and place them in the oven. Broil until the cheese is melted and bubbly.
- Serve immediately.
Notes
- *Make sure you use good beef broth that you like the flavor and saltiness of. This soup depends on the quality of the beef broth!
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