French Onion Soup
While French Onion Soup can be a little more of a tedious task, the outcome is always worth it! Take your time and do not rush the onions for best rich, soft onion results.
Servings: 6-8
Ingredients:
6 large yellow onions, thinly sliced
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon sugar
4 garlic cloves, minced
8 cups beef broth
1/2 cup dry white wine (optional)
2 bay leaves
4-6 sprigs of fresh thyme or 1/2 teaspoon dried thyme
Salt and pepper to taste
1 baguette, sliced
2 cups grated Gruyère cheese
Instructions:
Start by melting 4 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large pot over medium heat. Add 6 large thinly sliced yellow onions to the pot. Stir in 1 teaspoon of sugar, which helps to caramelize the onions, and cook, stirring occasionally, until the onions are golden brown and caramelized. This process can take about 40-50 minutes, but it's key to achieving the soup's rich flavor.
Once the onions are caramelized, add 4 minced garlic cloves and cook for another minute. Pour in 8 cups of beef broth and, if using, 1/2 cup of dry white wine. Add 2 bay leaves and 4-6 sprigs of fresh thyme (or 1/2 teaspoon of dried thyme). Season the soup with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, allowing the flavors to blend beautifully.
While the soup is simmering, prepare the bread and cheese topping. Slice a baguette into rounds and toast them under the broiler until golden brown. Grate 2 cups of Gruyère cheese and set aside.
To serve, ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then sprinkle a generous amount of Gruyère cheese over the bread. Place the bowls under the broiler until the cheese is melted and bubbly. Carefully remove the bowls from the oven and serve your delicious French onion soup piping hot. Enjoy the perfect combination of rich broth, sweet onions, and gooey cheese!
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6 large yellow onions
4 garlic cloves
Unsalted butter (4 tablespoons)
Gruyère cheese (2 cups grated)
Olive oil (2 tablespoons)
Sugar (1 teaspoon)
Beef broth (8 cups)
Dry white wine (1/2 cup, optional)
Bay leaves (2)
Fresh thyme (4-6 sprigs) or dried thyme (1/2 teaspoon)
Salt
Pepper
1 baguette
