Description
Unlock the secrets to the most incredibly rich and satisfying French Onion Soup right in your own kitchen. This recipe promises deep caramelized onion flavor and a perfect cheesy crust.
Ingredients
- 6 large yellow onions (about 3 lbs), thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 cloves garlic, minced
- 1/2 cup dry white wine or vermouth
- 1 tbsp all-purpose flour
- 6 cups high-quality beef broth
- 1/4 cup brandy or cognac (optional)
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 loaf stale baguette or country bread, sliced 1/2-inch thick
- 8 oz Gruyère cheese, freshly grated (or Emmental/Provolone)
- Oven-safe crocks or bowls
Instructions
- 1. Prep Onions: Thinly slice all onions. In a large Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium-low heat. Add sliced onions and 1 tsp salt.
- 2. Caramelize Onions: Cook, stirring frequently, for 45 minutes to 1.5 hours, until deeply golden brown and very sweet. Add minced garlic during the last 5 minutes of cooking.
- 3. Deglaze: Pour in white wine, scraping up all browned bits from the bottom of the pot. Cook until most liquid evaporates (2-3 mins). Stir in flour and cook for 1 minute.
- 4. Simmer Broth: Add beef broth, brandy (if using), thyme sprigs, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes (up to 1 hour) for flavors to meld. Season with salt and pepper to taste.
- 5. Prepare Crocks: Preheat broiler. Ladle soup into oven-safe crocks. Place a slice or two of toasted bread on top of each.
- 6. Broil Cheese: Generously top bread with grated Gruyère cheese, ensuring it reaches the edges of the bowl. Place crocks on a baking sheet and broil for 3-5 minutes, watching very closely, until cheese is golden brown and bubbly.
- 7. Serve: Carefully remove the hot crocks and serve immediately, warning diners about the very hot bowls.
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins