French onion soup is a next-level soup that never gets old...
As the onions cook down and caramelize, it creates a delicious umami flavor you can only find in a dish like this. To serve, top an oven-safe bowl with your favorite crusty bread and melty cheese (we used gruyere and parmesan).
If you don't have an oven-safe bowl, you can use one large casserole dish. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.
Eat Well.
| SERVES 4-6 SERVING |
| PREP TIME 10 MINS |
| COOK TIME 1 HOUR |
| Yellow Onions | 6 each |
| Extra Virgin Olive Oil | 4 tbsp |
| Butter | 2 tbsp |
| Sugar | 1 tsp |
| Kosher Salt | 1 tsp |
| Garlic - Minced | 2 each |
| Beef Stock | 8 cups |
| Dry White Wine | 1/2 cup |
| Bay Leaves | 2 each |
| Fresh Thyme | 1 tbsp |
| Ground Black Pepper | 1/2 tsp |
| French Bread or Baguette - Sliced & Toasted | 8 slices |
| Gruyere | 1 1/2 cups |
| Parmesan | 3 tbsp |
2. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
3. Increase the heat to medium-high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
4. Sprinkle with sugar (this helps with caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minute
5. Add white wine to deglaze the pan, scraping the bottom with a wooden spoon.
6. Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
7. To serve, ladle soup into a bowl, top with toasted bread, and cheese. Put into the broiler for 10 minutes at 350° F. Enjoy!