Prep time: 15 mins | Cook time: 1 hr 25 mins | Total time: 1 hr 40 mins | Servings: 6
This French Onion Soup is a classic. Warm baguettes topped with hot, melted Gruyere cheese. This soup is very comforting, delicious, and tested by time.
Ingredients
6 tbsp butter
2 large sweet onions, Vidalia
2 sprigs of fresh thyme
4 large yellow onions
2 Bay leaves
3 tbsp flour, optional
1 beef bouillon
¾ c. dry white wine, Chardonnay or Pinot Grigio
1.5 c. chicken broth
1 tsp Worcestershire sauce
1 baguette
4 c. beef broth
6 slices Gruyere cheese
3 tbsp olive oil, optional
Salt/Pepper, to taste
How to make French Onion Soup
Step 1: Into ¼-inch pieces, slice the onions. Use a mandoline slicer if available.
Step 2: In a large soup pot or Dutch oven, melt the butter over medium-low heat. Once the butter has melted and started to foam, add the onions and toss them using tongs until completely coated. Cook the onions, uncovered, for an hour to slowly caramelized the onions. Make sure to stir the onions every 10 to 15 minutes. Then, add a splash of wine and deglaze the bottom of the pan using a silicone spatula.
Step 3: Over the nearly done onions, sprinkle the flour and cook for about 2 minutes. Pour in the rest of the wine and adjust the heat to medium-high. Stir the onions more often. The onions are done once they are richly brown and sweet.
Step 4: Into the pot, add the beef broth along with the beef bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme. Let everything simmer for about 45 minutes over medium heat with the lid cracked.
Step 5: In the meantime, prepare the oven and preheat it to 350 degrees F.
Step 6: Into half-inch thick pieces, slice the baguette and brush the tops of the baguette with olive oil. Place in the oven and bake for approximately 5 minutes. Then, adjust the oven temperature to 450 degrees F. On top of the baguette place the cheese. Return the dish to the oven and bake further until the cheese has melted and starts to bubble and brown.
Step 7: Take the bay leaves and thyme stems and discard them. To taste, season with salt and pepper.
Step 8: Into each bowl, ladle the warm soup and top each serving with the warm baguettes. Serve and enjoy!
Notes:
For this recipe, you are required to use a total of 5 pounds of onions.
You can swap wine with 3 tbsp white wine vinegar plus chicken or beef broth to make ¾ c.
You are welcome to use other cheese options such as Comte, Emmental (Swiss), and/or Provolone.
To make in the Crock Pot: Caramelizing the onions on the stovetop is still required. You can caramelize the onions overnight without stirring.
In the Crock Pot, melt 4 tbsp butter. Then, add the onions and stir until coated. Set to cook for 10 hours on low.
In a large pot, melt 2 tbsp butter over medium-high heat. Once the butter foams, add the onions and cook for about 10 to 15 minutes. Then, adjust the heat to medium and stir in the flour. Cook for another 2 minutes before adding in the white wine. Continue to cook for 2 to 3 minutes more. Next, add the beef broth along with the chicken broth, and Worcestershire sauce, and add the bay leaves and thyme.
Let everything simmer for additional 45 minutes with the lid cracked. If desired, you can return the mixture to the slow cooker and set it to cook for another 2 to 3 hours on high or on low for 4 to 6 hours.
Nutrition Facts:
Calories: 509 kcal, Carbohydrates: 40g, Protein: 16g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 1284mg, Potassium: 479mg, Fiber: 4g, Sugar: 10g, Vitamin A: 638IU, Vitamin C: 16mg, Calcium: 377mg, Iron: 3mg