French Onion Soup
Servings
4-6
servingsTotal time
2
hoursIngredients
4 yellow onions, thinly sliced
4 tbsp butter
1 tbsp salt
4 garlic cloves, minced
2 tbsp flour
1/2 cup dry white wine
4 cups beef stock
2-3 sprigs of fresh thyme
2 bay leaves
1 French baguette
5oz Swiss cheese, freshly grated
Directions
- Melt the butter in a pot over medium heat. Add in the thinly sliced onions and salt, and stir well. Cook for about 10 minutes, stirring occasionally, until the onions begin to soften.
- Reduce the heat to medium-low. Continue cooking the onions for another 70–75 minutes, stirring occasionally and scraping the bottom of the pot to prevent burning. The onions should become deeply golden and caramelized.
- After the onions have caramelized, add the minced garlic and cook until fragrant. Sprinkle in the flour and stir to combine, cooking for about 30 seconds. Pour in the white wine to deglaze the pot, scraping up any browned bits.
- Pour in the beef stock and add the thyme and bay leaves. Bring the soup to a gentle simmer.
- Let the soup simmer for 25 minutes. Taste and adjust the seasoning as needed.
- In the meantime, slice the baguette and toast the slices using your preferred method until golden and crisp.
- Once the soup is ready, ladle it into 4–6 broiler-safe ramekins or bowls. Place two toasted baguette slices on top of each serving, then generously top with Swiss cheese.
- Broil on high for 1-2 minutes, or until the cheese is melted.
- Remove from the oven carefully, garnish with fresh rosemary if desired, and serve hot.