18 September, 2023
French Onion SoupPosted in : Soups on by : MikeZ
French Onion Soup
This classic Resturant-style Onion Soup puts all the flavor of the French Countryside in your kitchen.
- 8 12 oz. Oven-proof Soup Crocks
- 1 Rimmed Baking Sheet
- 6 Tbsp. Butter - Unsalted
- 8 Medium Yellow and Red Onions - Thinly Sliced (1)
- 3 Bay Leaves
- 3 Sprigs Fresh Thyme
- Salt and Black Pepper
- 2 cups Dry White Wine
- 8 cups Low-sodium Beef Broth
- 1 Baguette - sliced to the size of the soup crocks
- 4 cups Gruyere - coarsely shredded ~ 2 lbs.
- Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper.
- Cook, occasionally stirring and scraping the bottom, until the onions are very soft and light golden-brown, about 1 hour. (If they are browning to quickly, lower the heat.)
- Add the wine to the pot, bring to a simmer and cook until it is almost completely evaporated,, about 4 minutes.
- Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes.
- Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper.
- Keep the soup warm on a low burner or cool completely and refrigerate to reheat later.
- Preheat the broiler. Place four soup crocks at a time on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown, 2 to 3 minutes.
The soup can be refrigerated for up to 2 days or frozen for up to 1 month. (1) – Slice the onions from stem to root. This allows them to retain more of their shape during cooking than when sliced crosswise.
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