French Onion Soup
A classic French Onion Soup with caramelized onions, toasted baguette, and melted cheese.
Ingredients
- 4 pounds pounds yellow onions peeled and thinly sliced
- 3 tablespoons tablespoons butter
- 4 cloves cloves garlic minced
- 3 tablespoons tablespoons flour
- 1/2 cup cup dry white wine
- 6 cups cups beef stock or veggie stock
- 1 teaspoon teaspoon Worcestershire sauce
- 1 leaf bay leaf
- 3 sprigs sprigs fresh thyme or 1 teaspoon dried thyme
- fine sea salt and freshly-cracked black pepper salt and pepper to taste
- baguette sliced into 1-inch thick pieces
- grated or sliced cheese such as Gruyère, Asiago, Swiss, Gouda or Mozzarella
Instructions
- Melt butter over medium-high heat in a large stockpot. Sauté onions for 30 minutes until caramelized, then add garlic for 2 minutes. Stir in flour and cook for 1 minute. Deglaze with wine, scraping up browned bits.
- Add stock, Worcestershire sauce, bay leaf, and thyme. Simmer for 10 minutes, then season with salt and pepper. Remove bay leaf and thyme sprigs.
- Preheat oven to 400°F. Toast baguette slices for 6-8 minutes until golden.
- Broil soup with baguette slices and cheese on top for 2-4 minutes until bubbly.
Notes
For an extra rich flavor, use high-quality beef stock and let the onions caramelize thoroughly.