French Onion Soup
Savory and filling, this soup is full of flavor.
Ingredients
- 4 lbs. yellow onions halved and thinly sliced
- ¼ lb. butter
- 4 cloves garlic minced
- 3 tbsp. flour
- ½ c. dry white win
- 6 c. beef or vegetable stock
- 1 tsp. Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme
- salt and pepper to taste
- 1 baguette
- grated or sliced cheese (Gruyere, Asiago, Swiss, or Gouda)
Instructions
- This first step is the most important: carmelize the onions. Begin by melting the butter in a large stockpot set over medium-high heat. Then add the onions and give a good stir so that they are fully coated in the butter. Stir the onions every 3-5 minutes for the first 20 minutes, making sure to scrape the bottom. Then for the next 10 minutes, give a good stir about every minute or so to keep them from burning. If you're worried that the onions are looking a little dry, it's okay to add a little more butter or a splash of the white wine to help things unstick. When the onions are caramelized, add in the garlic and saute for a minute or two before stirring in the flour and cooking for one minute more. Then stir in the wine to deglaze the pan and use a wooden spoon to scrape up all that goodness at the bottom of the pan.
- After deglazing the pan, add the stock, sauce, bay leaf, and thyme and stir until combined. Allow the soup to cook until it reaches a simmer. Then reduce the heat to medium-low, cover, and allow to simmer for another 10 minutes. Remove the sprigs and leaf and discard.
- While the soup is simmering, slice the baguette into 1-inch slices and heat your oven to 400°F. Arrange the baguette slices on a parchment-lined baking sheet and bake for 6-8 minutes or until golden brown. If you have oven-safe bowls/mugs, then place a serving of soup in each mug and top with a baguette and a sprinkling of cheese and broil for 2-4 minutes or until the cheese is nice and bubbly. If you don't have oven-safe dishes, then you can broil the cheese on top of the baguettes separately and then place on top of your soup. Serve and enjoy!