Description
This traditional French Onion Soup has warm baguettes topped with hot, melted Gruyere cheese. High quality beef broth, a splash of wine, and perfectly caramelized onions are the secrets to this classic recipe.
Ingredients
4 large yellow onions
2 large sweet onions, Vidalia
6 Tablespoons butter
2 sprigs fresh thyme
2 Bay leaves
¾ cup dry white wine, Chardonnay or Pinot Grigio
3 tablespoons flour
4 cups beef broth
1 beef bouillon cube or 1 tsp Better Than Bouillon
1.5 cups chicken broth
1 teaspoon Worcestershire sauce
Salt/Pepper to taste
1 baguette
3 Tablespoons olive oil
6 slices Gruyere cheese
Instructions
1. Slice the onions into ¼-inch slices.
2. Melt the butter in a large soup pot or dutch oven over medium-low heat.
3. Add the onions and toss to coat.
4. Caramelize slowly for up to 2 hours, stirring every 10–15 minutes.
5. Deglaze with wine as needed.
6. Sprinkle flour, cook 2 minutes.
7. Add remaining wine.
8. Add broths, bouillon, Worcestershire, bay leaves, and thyme. Simmer 45 minutes.
9. Preheat oven to 350°F.
10. Slice baguette, brush with olive oil, bake 5 minutes.
11. Raise oven to 450°F, melt cheese on bread.
12. Remove bay leaves and thyme.
13. Season the soup.
14. Serve with cheesy baguettes.
Notes
Use both yellow and sweet onions for depth.
Caramelization time may vary based on pot size and heat level.