French Onion Soup

French Onion Soup
French Onion Soup
Is there anything more satisfying or comforting that a piping hot bowl of French Onion Soup?   I’m pretty sure there isn’t.   This is hands-down one of our all-time favorite soups.   I would recommend making the beef stock from scratch, it adds a layer of flavor and depth to the soup that just can’t be beat.   The onions will caramelize beautifully in about an hour to an hour and 15 minutes.   Go with good quality Gruyere cheese,  toasted baguette slices and fresh thyme, and you’ll have the perfect bowl of goodness.  Comfort perfection.  145% Loon Approved!
Cooking onions for French Onion Soup
Cook the onions for about 1 hour to 1 hour and fifteen minutes for the perfect French Onion Soup
caramelized onions for perfect French onion soup
Caramelize them to perfection
Toasted bread for French Onion Bread Soup
Toast a nice French baguette for wonderful French Onion Soup

French Onion Soup
Prep time
Cook time
Total time
This is comfort at its best. You just can't do better than French Onion Soup...with homemade beef stock and Gruyere cheese...oh yes.
Recipe type: Soup
Cuisine: French
Serves: 8
  • 4 ounces of unsalted butter (1 stick)
  • 6 medium yellow onions, sliced
  • ½ cup of dry white wine
  • 8 cups of homemade beef stock
  • 1 tablespoon of fresh thyme, chopped
  • 1 tablespoon of Kosher salt
  • 6 toasted slices of bread
  • 2 cups of shredded Gruyere cheese
  • ½ cup of fried onions (you can use French's)
  1. Melt butter in large pot
  2. Add onion
  3. Stir frequently (about every 5 to 10 minutes) for about 1 hour to 1 hour and fifteen minutes, the onions will turn a dark brown color.
  4. Add the wine and deglaze the bottom of the pan. Bring to a boil.
  5. Add stock, thyme and salt...simmer for about 15 minutes
  6. Turn on the broiler
  7. Ladle the soup into bowls
  8. Add a toasted piece of bread, and then place a handful of grated Gruyere cheese over the top
  9. Place in broiler...and cook for about 8 minutes, until cheese is golden on top.
  10. Remove from oven and top with the remaining thyme and fried onions.
  11. Serve immediately





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