So iconic, so cozy, so tasty. This is a pretty classic version of French Onion Soup, I’ve tweaked it a bit over the years to enhance the already amazing flavors. I like to use crispy croutons instead of a toasted slice of bread, I don’t like having to wrestle for the perfect bite. This way you can scoop your soup leisurely and enjoy all that oniony goodness! Pair this with a glass of good Syrah or Malbec and you have the most divine pairing!
French Onion Soup
The most divine soup, a real treat.
- February 12, 2021
- 5-6
- 1 hr 15 min
- Print this
Ingredients
- 1/4 cup butter
- 4 large onions, sliced
- 2 bay leaves
- 4 thyme sprigs
- 3 cloves garlic, thinly sliced
- 1 cup red wine
- 3 tbsp flour
- 5 cups beef broth (or 2-3 bouillon cubes + water)
- Baguette
- Gruyere, grated
Directions
- Step 1
- Slice the onions and sauté half of the onions with the butter for 10 minutes on medium high heat, salt and pepper to taste. After 10 minutes, add the rest of the onions and sauté for an additional 15 minutes. Adding the onions at separate times will allow for different onion textures. Add the bay leaves, thyme and garlic. Continue sautéing until the onions are caramelized.
- Step 2
- While the onions cook, cut the baguette into cubes and place on a baking sheet. Toss with olive oil, salt and pepper. Bake for 12-15 minutes at 400, until crispy and golden brown.
- Step 3
- Add the red wine, scraping the pan to get up any burned bits and simmer until the wine is absorbed slightly. Add the flour and cook for 12-15 minutes to ensure the flour is cooked. Add the broth and simmer another 20 minutes on medium low heat.
- Step 4
- Spoon the soup into oven save dishes, top with croutons and desired Gruyere cheese. Broil on low for 4-5 minutes until cheese is melted and bubbling. Serve immediately.
