Classic French Onion Soup

French onion soup begins with beef stock. Onions are sliced thin and then caramelized, allowing them to become sweet. Wine is added to the pan to deglaze. Then, they are  added to heated stock to yield a richer flavor. The soup is topped with a toasted French baguette and  topped with Gruyere. There’s nothing like adding a delicious appetizer to your date night in.

French Onion Soup

• Prep Time:10 mins
• Cook Time:50 mins
• Total Time:1 hr
• Servings:4
• Medium

Ingredients

• 4 pounds yellow onions peeled and thinly sliced
• 3 tablespoons butter
• 4 cloves garlic minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 3 sprigs thyme
• Fine sea salt & freshly-cracked black pepper
• A French baguette
• Grated cheese such as gruyere asiago gouda or mozzarella

• Step 1

  Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions, and sauté for about 30 minutes, initially stirring every 3 to 5 minutes, then about once per minute near the end of caramelization to prevent burning. Add garlic, and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.

  

• Step 2

  Simmer the soup. Add the stock, Worcestershire, bay leaf, and thyme, and stir to combine. Continue to cook until the soup reaches a simmer. Then, reduce heat to medium-low, cover, and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.

  

• Step 3

  Toast the bread. Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces, and arrange in single layer on baking sheet. Bake for 6 to 8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.

  

• Step 4

  Broil the topping. Switch the oven to the broiler. Once the soup is ready to serve, place oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, and top with a baguette slice and your desired amount of cheese. Place on an oven rack about 6 inches from the heat and broil for 2 to 4 minutes or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn. Remove from the oven, and serve immediately while the soup is hot and bubbly.