Recipe
Classic French Onion Soup
Classic French onion soup is built on slowly caramelized onions, beef broth, a little dry white wine, and thyme. Toasted bread and melted Gruyere finish each bowl with the rich, savory topping people expect from the dish.
Ingredients
For the soup | |
|---|---|
4 | tablespoons unsalted butter |
1 | tablespoon olive oil |
3 | pounds yellow onion, thinly sliced |
1 | teaspoon kosher salt, plus more to taste |
2 | cloves garlic, minced |
2 | tablespoons all-purpose flour |
1⁄2 | cup white wine, dry |
8 | cups beef broth |
1⁄2 | teaspoon dried thyme |
1 | bay leaf |
1⁄4 | teaspoon black pepper, freshly ground |
For the bread and cheese topping | |
6 | slices french bread, cut 3/4 inch thick |
2 | cups gruyere cheese, grated |
Instructions
| 1. | Melt the butter with the olive oil in a large heavy pot over medium heat. |
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| 2. | Add the onions and kosher salt, then cook, stirring often, until the onions soften and release their liquid, about 10 minutes. |
| 3. | Reduce the heat to medium-low and continue cooking, stirring regularly and scraping the bottom of the pot, until the onions are deep golden brown, 35 to 45 minutes. |
| 4. | Stir in the garlic, flour, and dried thyme, and cook for 1 minute to remove the raw flour taste. |
| 5. | Pour in the white wine and scrape up the browned bits from the bottom of the pot. |
| 6. | Add the beef broth, bay leaf, and black pepper, bring to a simmer, and cook uncovered for 25 minutes. |
| 7. | Remove the bay leaf, taste the soup, and adjust with more salt and pepper as needed. |
| 8. | While the soup simmers, toast the bread slices until dry and lightly browned. |
| 9. | Ladle the hot soup into broiler-safe bowls, top each bowl with a toast, and divide the Gruyere over the top. |
| 10. | Broil the bowls on a rimmed baking sheet until the cheese is melted, bubbling, and lightly browned, 2 to 4 minutes. |
Published on Aug 16, 2024 by Luminița