French Onion Soup
Serves 620 mins prep75 mins cook
Rich, flavorful French Onion Soup, topped with a crunchy slice of bread and gooey cheese is a comforting entree for the wintertime. This soup's onions caramelize in the oven, then the soup is made on the stovetop before individual servings are topped with bread and cheese and broiled until crusty, gooey and delicious.
0 servings
What you need
yellow onion, sliced thin (about [adjustable]6 ½ cups[/adjustable])
tbsp salted butter
cup dry white wine, (4 oz.)
cup beef broth, (48 oz.)
tbsp fresh thyme
tsp kosher salt
tsp black pepper
crusty bread, sliced into 1" thick slices
Instructions
0 Melt the butter over medium-low heat in a Dutch oven on the stovetop. 1 When the butter is melted, add the sliced onions and the salt. 2 Cook over medium-low heat until caramelized, stirring occasionally so the onions do not stick to the bottom of the pan, about 45-50 minutes. 3 Once the onions have caramelized, pour in the white wine and deglaze the pan. Use a wooden spoon to scrape any goodness off the bottom of the pan. 4 Once the wine has evaporated, add the beef broth and thyme, simmering for another 10-15 minutes. Taste and add extra salt and pepper, if necessary. (I added an additional ½ teaspoon at this point, but measure it to what your tastebuds think it needs.) 5 While the soup is simmering, preheat the broiler. 6 Serve the soup in individual (broiler-safe) bowls. Add a slice of bread on top of the soup. Top with shredded Gruyere, and place on a baking sheet. 7 Broil for 5 minutes or until the cheese has browned and is bubbly. 8 Let cool for 5 minutes, then enjoy!View original recipe
