This flavorful French onion soup is the perfect mix of flavor and warmth. It’s a warm and cozy soup that’s oh so delicious.
French Onion Soup
Ingredients
- 2.5 lbs of yellow onions, thinly sliced
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1/2 cup of dry white wine
- 6 cups of beef stock
- 2 bay leaves
- 1/2 teaspoon of dried thyme
- Salt, to taste
- Ground black pepper, to taste
- 8 slices of baguette
- 1 cup of grated Gruyère cheese
How To Make French Onion Soup
In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions and stir. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes or until the onions are a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
Increase the heat to medium-high and pour in the white wine to deglaze the pot. Scrape up up any browned bits from the bottom of the pan. Let the wine reduce by half, which will take around 5 minutes.
Add the beef stock, bay leaves, a pinch of salt, a pinch of pepper, and thyme. Bring to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes.
To Broil the Cheese
Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven for about 2-3 minutes being careful not to burn the cheese. Serve the toasted baguette slices with the French Onion Soup
More Soup Recipes
Ingredients
- 4 pounds yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1/2 cup dry white wine
- 6 cups beef stock
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 8 slices of baguette
- 1 cup grated Gruyère cheese
- pinch of salt
- pinch of pepper
Instructions
- In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions and stir. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
- Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes or until the onions are a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
- Increase the heat to medium-high and pour in the white wine to deglaze the pot. Scrape up up any browned bits from the bottom of the pan. Let the wine reduce by half, which will take around 5 minutes.
- Add the beef stock, bay leaves, a pinch of salt, a pinch of pepper, and thyme. Bring to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes.
To Broil the Cheese
- Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven for about 2-3 minutes being careful not to burn the cheese.
- Serve the toasted baguette slices with the French Onion Soup
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
