French Onion Soup

Is there anything more comforting than French Onion Soup? It’s hard to think of what it would be.

And this French Onion Soup recipe does not disappoint.

Heart-warming comfort at its very best.

French-Onion-Soup-Recipe

The key to really great French Onion Soup is caramelizing the onions.

This takes a little bit of time, but this step is what really delivers the classic French Onion flavor.

That, and a really good beef stock.

But again, it’s all about those onions.

French Onion Soup recipe

Is your mouth watering yet? Ours is.

It’s time for a delicious hot bowl of this French Onion Soup recipe!

French Onion Soup recipe

French Onion Soup

Course: Soup
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 people
Calories: 348 kcal
Author: Kris Longwell
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.
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Ingredients

  • 8 tbsp unsalted butter 1 stick
  • 8 medium yellow onions sliced
  • 1/2 cup dry white wine
  • 8 cups of beef stock
  • 1 tbsp fresh thyme chopped
  • 1 tbsp Kosher salt
  • 6 slices bread toasted
  • 2 cups shredded Gruyere cheese or sliced
  • 1/2 cup fried onions you can use French's

Instructions

  1. Melt butter in large pot (Dutch oven works very well) over medium heat.
  2. Add onions.
  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. Taste, and add more salt, if necessary.
  6. Turn on the broiler.
  7. Ladle the soup into bowls.
  8. Add a toasted piece of bread on top of the soup, and then place a handful of grated Gruyere cheese over the top
  9. Place under broiler and cook for about 4 minutes, until cheese is golden on top (keep an eye on it, don't let it burn!).
  10. Remove from oven and top with fried onions and remaining thyme.
  11. Serve immediately.

 

 

 

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