French Onion Soup

About This Recipe:

French onion soup is what dreams are made of- as long as you like onions, bread, and cheese (and who doesn’t?!) This soup isn’t actually that difficult to make, but like most good soups does require a bit of time and prep work. The beauty of the soup comes from tons of caramelized onions which is a semi slow, but rewarding process. The slow caramelization allows for the onions to get super sweet and soft, and the red wine and thyme provides additional depths of flavor. French onion soup is traditionally made with beef broth and Gruyere cheese, but any type of broth would work and Parmesan/Swiss are good substitutes for Gruyere.


Ingredients (4 servings)

-2 tbls butter
-2-3 large yellow onions, sliced
-1 garlic clove, minced
-1 cup red wine (Cabernet Sauvignon)
-2 tbls flour
-6 cups beef, chicken, or vegetable stock
-4 sprigs of fresh thyme
-1 baguette
-1/3 lb sliced Gruyere (or Parmesan/Swiss)
-Salt and pepper

Instructions (1 hour) 

1. In a large Dutch oven over medium heat, melt the butter and add in the onions. Slowly caramelize the onions and stir frequently until they turn dark brown and sweet. This should take about 20-25 minutes.
2. Add in the garlic and cook for another minute. Then pour in the red wine and let completely reduce (about 5 minutes.)
3. Stir in the flour and cook for about 3 minutes to remove the raw flour taste. Then pour in the stock, scraping the flavorful bits off the bottom of the pot as you go.
4. Add in the thyme sprigs and season with salt and pepper. Bring to a low boil and simmer for at least 10 minutes.
5. While the soup is simmering, slice the baguette and top with the Gruyere. Place on a lined baking sheet and broil until the baguette is toasted and the cheese is melted.
6. Ladle the soup into a bowl (discard the thyme sprigs) and top with the baguette pieces.

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