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This recipe for French Onion Soup is anything but basic. The onions are perfectly caramelized to the point that they almost melt in to the soup. The recipe calls for both red and white wine offering depths of flavor.
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French Onion Soup

This recipe for French Onion Soup is anything but basic. The onions are perfectly caramelized to the point that they almost melt in to the soup. The recipe calls for both red and white wine (I mean, why not?), offering depths of flavor. The perfect meal to keep on your stove top all day long on the approaching chilly days.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Dish, Sides
Servings: 8 servings

Ingredients

  • 1/4 cups extra-virgin olive oil
  • 1 Tbsp unsalted butter,
  • 4 arge yellow or Vidalia onions (about 2 lbs), thinly sliced
  • A few sprigs of thyme
  • 1 Garlic clove, smashed
  • 1 bay leaf
  • Kosher salt & freshly ground black pepper
  • 3/4 cup dry white wine
  • 8 cups beef broth
  • 1 demi baguette, sliced into 6 - 3/4 inch slices
  • 1/3 cup red wine
  • Pinch of sugar
  • 12 oz grated Gruyere cheese

Instructions

  • Heat the olive oil and butter in a large Dutch oven or other heavy pot over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions are deep brown and caramelized , about 40 minutes.
  • Add the garlic and bay leaf and continue to cook another 8 minutes, seasoning with the salt (up to 1 tbsp) and pepper as you go.
  • Increase the heat to medium-high and add the white wine. Bring the wine to a boil and cook until about half evaporates, about 3 minutes. Add the broth and decrease the heat to medium. Simmer the soup until it is fragrant and just a touch thickened, about 40 minutes.
  • During the last 10 minutes of cooking the soup, preheat the broiler to medium-low and toast the baguette slices.
  • Pull the thyme and bay leaf out of the pot and stir in the red wine and a pinch of sugar.
  • Arrange six ovenproof bowls on a rimmed baking sheet and divide the soup among the bowls. Top each bowl of soup with a slice of toasted bread and sprinkle the Gruyere over the top. Place the baking sheet with the bowls on the top oven rack.
  • Broil until the cheese is melted and starting to turn golden brown, about 3 minutes (Don't broil them too long or the fat will separate out the cheese and become oily). Carefully transfer the bowls onto plates and serve bubbling hot.

Notes

Slightly adapted from the original recipe from Sarah Copeland's, "The Newlywed Cookbook".