French onion soup is a comforting and flavorful dish made with caramelized onions, beef broth, and a cheesy topping. Here’s a recipe to try:
Ingredients:
- 4 pounds yellow onions, thinly sliced (about 5-6 large onions)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1/2 cup dry white wine
- 6 cups beef broth (or vegetable broth)
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 sprig fresh thyme (optional)
- Kosher salt and freshly ground black pepper, to taste
- 4 slices French bread
- 1-2 cups grated Gruyère cheese
Instructions:
- Caramelize the onions: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 10 minutes. Reduce heat to low and continue cooking, stirring occasionally, until the onions are deeply caramelized and golden brown, about 1-1.5 hours. Be patient, this step is key for building flavor.
- Deglaze and simmer: Add the garlic and cook for an additional minute, until fragrant. Sprinkle the flour over the onions and stir to coat. Cook for 1 minute more.
- Increase heat to medium and pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes, until slightly reduced.
- Pour in the beef broth, Worcestershire sauce, bay leaf, and thyme (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low and cover partially. Simmer for 30 minutes, or up to an hour for even richer flavor.
- Toast the bread: While the soup simmers, preheat your broiler to high. Arrange the bread slices on a baking sheet and broil for a few minutes per side, until golden brown and crisp.
- Assemble and serve: Preheat your broiler again. Remove the bay leaf and thyme sprig (if using) from the soup. Ladle the soup into heatproof bowls. Top each bowl with a toasted bread slice and sprinkle generously with Gruyère cheese. Broil for 2-3 minutes, until the cheese is melted and bubbly.
Tips:
- For a richer flavor, you can substitute beef broth with a combination of beef broth and red wine.
- If you don’t have Gruyère cheese, you can use another good melting cheese like mozzarella or Swiss.
- You can add other vegetables to the soup, such as sliced carrots or celery. Just add them along with the onions in step 1.
- Leftover French onion soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Enjoy this classic French dish!sharemore_vert