French Onion Soup
Deeply caramelized onions in beef broth, topped with toasted bread and melted Gruyère.
Serves 4
Prep 15 min
Cook 1 hr 15 min
Ingredients
- 4 tablespoons butter
- 3 lb yellow onions, sliced thin
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1/2 cup dry white wine or sherry
- 6 cups beef stock
- 3 sprigs thyme
- 1 bay leaf
- 4 thick slices baguette
- 1 1/2 cups grated Gruyère
Steps
Step 1. Melt the butter in a Dutch oven over medium heat. Cook the onions with the salt for 45 to 60 minutes, stirring often, until deep brown and jammy.
Step 2. Add the garlic for 1 minute, then the wine, and scrape up the browned bits.
Step 3. Add the stock, thyme, and bay leaf and simmer for 20 minutes. Remove the herbs.
Step 4. Heat the broiler. Toast the bread. Ladle the soup into oven-safe bowls, top with bread and cheese.
Step 5. Broil for 3 to 4 minutes until the cheese bubbles and browns.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.