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A bowl of French onion soup is full of deep rich flavour from cooking down onions until they are soft and transparent and the beef broth they are later cooked in. Finally, finished with crispy bread and melty cheese, this is more than just a soup - it's a meal!
Prep Time: 15 min
Cook time: 90 min
Yield: 4 servings
Ingredients
4 white onions
3 tbsp butter
2 tbsp olive oil
2 tsp granulated sugar
3/4 cup white wine
5-6 cups beef broth
2 tbsp dijon mustard
2 tsp dried thyme leaves
4 bay leaves
1 1/2 tsp salt
pepper
1 baguette
olive oil
gruyere cheese, grated
Directions
Take the white onions and cut off the bottoms and tops. Slice in half from bottom to top and then slice thinly into half circles.
In a large pot, heat butter and olive oil over medium heat until melted. Add onions and sprinkle with sugar. Reduce heat to medium-low and cook, stirring frequently, until the onions have softened and become slightly transparent. About 20-30 min. Be careful not to burn the onions or let them get too brown.
Add wine and reduce the liquid in the pot to half. Then add the broth, dijon mustard, thyme, bay, salt and pepper. Bring to boil then reduce heat to simmer. Simmer for 30-40 min.
Meanwhile, cut a baguette or french bread into thick slices. Brush olive oil on both sides & broil boil sides until crispy and a little brown on the edges. Cut up the crispy bread into large 1" cubes.
Spoon the soup into oven-safe bowls. Top with a handful of bread cubes and gruyere cheese. Broil for 5 min or until the cheese is bubbly and melty.
Careful with the soup as you serve it - the bowl is very hot!
Zhuzh it up!
If you can't find a gruyere cheese, a Swiss or Emmenthal cheese will do just fine!
Substitute the white wine with your favourite red wine or Marsala.
Making this with homemade broth is amazing. If you've got the time check out Erin's recipe for Beef Bone Broth.
This amazing recipe was adapted from Chatelaine's Fabulous French Onion Soup