Surprisingly, I have never had french onion soup but don’t let that turn you away from this recipe! Typically if I am going to eat soup at a restaurant I opt for tomato, even though I love onions and cheese. Even though I have never had the soup, doesn’t mean I can’t cook the hell out of it and make a delicious recipe. This is taste tested by a true European, who has had many a bowls of french onion soup in his life and he gave this the seal of approval! If you love onions, this is the perfect soup for you. Soft, slightly caramelized onions in beef broth, topped with a crispy baguette and bubbly cheese – name a better combination! If you love onions, this is the most comforting, warm, delicious soup out there.
- 4 Large Yellow Onions (or 5 Medium Onions), Sliced
- 1/4 Cup Butter + 2 Tbsp Butter
- 1/2 Cup Dry White Wine
- 5 Tbsp Minced Garlic
- 4 Cups Beef Broth
- 2 Bay Leaves
- 4 Sprigs Fresh Thyme
- Salt + Pepper, To Taste
- 1 Baguette, Sliced
- 2 Cups Gruyere, Shredded
- Serves: 6-8
- Prep Time: 5 Minutes
- Cook Time: 40 Minutes
- Total Time: 45 Minutes
To Make:
- Heat a large pot, like a dutch oven, over medium heat and add in 1/4 cup butter.
- Once the butter is melted, add the sliced onions and season with salt and pepper. Cook the onions, stirring frequently, for 20-25 minutes until the onions start to soften and turn a brown color. *adjust the heat as necessary so the onions do not burn, you want them to be a soft with a caramelized color.
- When the onions have start to turn brown, add in 4 tbsp of the minced garlic and the white wine and cook for another 3 minutes.
- Next, add in the beef broth, bay leaves, thyme and taste to adjust the salt and pepper. Bring the soup to a simmer, reduce the heat to low, and continue cooking for another 10 minutes.
- While the soup finished, preheat the oven to 350 degrees fahrenheit and place the sliced baguette on a baking sheet.
- Add the 2 tbsp butter to a microwave safe bowl and melt the butter. Stir in the 1 tbsp minced garlic and brush across the baguette slices evenly.
- Place the baguette in the oven for 10 minutes to toast.
- Once the bread and soup are finished, it is time for the last step. Set the oven to Broil.
- Divide the soup in to oven safe dishes bowls (such as ramekins)- individual sized is best if you have them. Top each bowl with 1-2 baguettes and a generous helping of the shredded gruyere (about 1/4 cup per bowl).
- Place the ramekins on a baking sheet to prevent spilling and place in the oven for 6 minutes until the cheese is bubbly.
- Carefully remove from the oven and serve immediately!
Aly Eats Food 
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