French Onion Soup

Indulge in a steaming bowl of caramelized onions simmered to perfection in a rich, savory beef broth, crowned with a golden blanket of toasted baguette and bubbling Gruyère cheese.

Adapted from recipe by Erinn O'Brienn https://x.com/Soulfoodiiee/status/1870552524555682029

RECIPE

French Onion Soup

Indulge in a steaming bowl of caramelized onions simmered to perfection in a rich, savory beef broth, crowned with a golden blanket of toasted baguette and bubbling Gruyère cheese.

Prep --

Cook --

Total --

soup

dinner

Ingredients

Cook Mode

• 6 tbsp. Butter
• 5 large Yellow Onions, thinly sliced
• 2 Bay Leaves
• 6 sprigs Thyme + more for garnish
• cup Dry White Wine
• 8 cups Beef Stock
• 1 1/2 tbsp. All Purpose Flour
• Salt & Pepper to taste
• 2 cups Gruyere cheese, freshly grated
• French Baguette, sliced
• 2 tbsp. Olive oil

Preparation

1

In a large dutch oven over medium heat, melt butter.

2

Add onions and a generous pinch of salt. Cook for about 10 minutes then add another pinch of salt and a pinch of sugar. Continue cooking and stirring occasionally for approximately 40-50 minutes until onions are caramelized. Be careful not to burn - they should be golden brown.

3

Once onions are caramelized, add flour and cook for 2-3 minutes. Then add wine to deglaze and bring to a simmer making sure to lift any browned bits off the bottom of the pot. Let cook for 1-2 minutes to allow the mixture to thicken.

4

Add broth, thyme, bay leaves, salt and pepper and stir to combine. Bring to a simmer and let cook for 20 minutes. Be sure to remove bay leaves and thyme stems.

5

Meanwhile, preheat the oven to 375 degrees. Brush baguette slices with olive oil and bake for 8-10 minutes then set aside.

6

Preheat the broiler and transfer soup into ramekins or small bowls and top with a layer of gruyere, 2 pieces of the toasted baguette, and another generous layer of gruyere.

7

Broil for 2-3 minutes until bubbling and golden brown.

8

Note – you don’t have to toast the bread ahead of time but I like to because it doesn’t break down as easily in the hot soup!