What’s better than a big bowl of warm French Onion Soup on a chilly day? Topped with beautifully melted Gruyere cheese over a slices of crusty French bread, how can you resist? Follow this recipe for my take on this classic dish!
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French onion soup is made with simple ingredients, but when done right it is filled with incredible flavor. The caramelized onions add a light sweetness, while the beef broth adds that savory depth of flavor. For the best result, the onions must be properly caramelized until they are soft and dark brown. This will take time! So, don’t rush the onions, or your soup will suffer.
Using quality ingredients is also important in guaranteeing that your soup turns out rich and flavorful. This means either making your own beef broth (which may be time consuming for some), or using high quality organic store bought beef broth. The quality of wine will affect the flavor as well. I’m not saying that you should use the top shelf chardonnay, but any old “cooking wine” won’t cut it. Scroll below for the recipe, you won’t be sorry!
French Onion Soup
Ingredients
- 4 tbsp Butter
- 2 tbsp olive oil
- 5 Large Yellow Onions Thinly sliced
- 3 cloves Garlic
- 1 1/4 cups Dry White Wine
- 1/4 cup Sherry Wine
- Thyme
- 2 Bay Leaves
- 6 cups Beef Broth
- 10 slices Gruyere Cheese
- 1 cup Parmesan Cheese freshly grated
- Salt and Pepper
- French Bread sliced
Instructions
- In a large pot over medium high heat, add butter and olive oil
- Add in onions and caramelize for about 30 minutes until dark brown. This process will take a while so be patient!
- Once the onions are caramelized, pour in white wine and sherry to "deglaze" the pan
- Reduce the liquid by 2/3
- Once the wine is reduced, pour in beef broth
- Add in thyme, bay leaves, and season with salt and pepper to taste
- Cover the pot and let simmer for 30 minutes
- TASTE IT!
- Preheat oven broiler
- Lay out french bread slices on a baking sheet and drizzle with olive oil
- Toast the bread in the oven for about 5 minutes until golden brown and set aside
- In an oven save bowl (I used mini enamel pots), fill with soup about 3/4 of the way up
- Top with 2 or 3 baguette slices and cover with 2 slices of Gruyere cheese
- Add about 2 tablespoons of freshly grated parmesan cheese on to of that
- Place on a baking sheet just in case the soup bubbles over.
- Place in broiler and melt the cheese until golden and bubbly (Watch it closely!)
- Let cool for a few minutes then dig in!
