French Onion Soup is a fave around here. Over the years, I have perfected my recipe. I strongly recommend using a mixture of red and yellow onions. The red onions give a nice spicy pop.
Gruyere cheese is the classic cheese for the topping. Shred it when it’s cold for an easier shredding process.
Toast your baguette before placing it on top of each bowl of soup. And I must say that two or three slices are better than one.
My son didn’t start to groove on this soup until a year or so ago. But now he houses it. I hope your fam loves it! It’s so comforting when the weather gets chilly willy and it gives all the French feels.
French Onion Soup
Course: SoupsCuisine: FrenchDifficulty: Medium6
servings30
minutes1
hour5
minutesIngredients
3 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
5-6 large yellow and red onions, sliced (I like to do 4 to 5yellow and 1 to 2 red)
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
½ tsp. dried thyme
1 Tbsp. flour
4 cups beef broth
2 cups water
3/4 cup white wine
Baguette, sliced and lightly toasted
Gruyere cheese, shredded (about 1/4 cup shredded per bowl)
Directions
- Melt butter and oil over medium heat in a large soup pot. Once the butter bubbles, add onions. Saute for about five minutes. Season with salt and pepper and thyme. Add sugar. Cook for about 20-25 minutes. Onions should be golden and soft.
- Add flour. Stir, cooking for a minute or two.
- Add broth, water and wine. Bring mixture to a simmer. Partially cover and simmer for 20 minutes.
- Ladle soup into ovenproof ramekins or soup bowls placed on a rimmed baking sheet.
- Place a toasted baguette slice on each bowl of soup. Sprinkle with shredded Gruyere. Place under a hot broiler until cheese is bubbly and browned, about a minute or two.
Please note: The soup may be made up to a day ahead through Step 3. Reheat before proceeding to Steps 4 and 5.
