We’re going Back to Basics with Whitney as she shows us how to make French Onion Soup. This recipe is delectable - filled with caramelized onions, topped with a crusty baguette and all smothered in melty cheese!
The broiler is the secret weapon for getting the top of your bowl golden brown!
Try the full recipe below:
Ingredients
- 1/4 cup unsalted butter
- 3 pounds yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 6 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- Kosher salt to taste
- Freshly ground black pepper, to taste
- French baguette, sliced ¾” thick
- 2 cups shredded Gruyère cheese
Directions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. Stir in garlic until fragrant, about 1 minute.
- Add wine, scraping browned bits from the bottom of the stockpot.
- Stir in beef stock, thyme, and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme and bay leaves. Season with salt and pepper, to taste.
- Preheat oven to broil.
- Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
- Divide soup into ramekins or ovenproof bowls. Place ramekins onto a baking sheet. Top each ramekin with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until cheeses have melted and started to brown; about 2 minutes.
