French Onion Soup
A bowl of French Onion Soup is a timeless comfort—deeply caramelized onions in a savory broth, finished with a crusty slice of baguette and bubbling melted cheese.
Equipment
- 1 Mandolin optional
- 1 Dutch Oven (or other heavy pot)
Ingredients
- 5-6 Yellow Onions (large)
- 4 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- ½ cup dry white wine
- 6 cups beef stock
- 1 tsp Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 baguette, sliced
- Grated cheese (Gruyère, Swiss, or a blend)
Instructions
- Using a mandolin slide your onions into thin slices.
- In a large Dutch oven, melt the butter over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring frequently, for 40–50 minutes, until the onions are deeply golden and caramelized.
- Stir in the minced garlic and cook for 1 minute. Sprinkle in the flour and cook for 2–3 minutes, stirring constantly to create a light roux.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for a few minutes until slightly reduced.
- Add the beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer and cook uncovered for 20–30 minutes. Season to taste with salt and freshly-cracked black pepper. Remove bay leaves and thyme sprigs before serving.
- While the soup simmers, preheat your oven’s broiler. Toast the baguette slices until golden. Set aside.
- Ladle the hot soup into oven-safe bowls. Place a slice of toasted baguette on top of each and generously cover with grated cheese. Place bowls under the broiler until the cheese is melted and bubbling, about 2–3 minutes. Watch closely!