This classic Resturant-style Onion Soup puts all the flavor of the French Countryside in your kitchen.
Cuisine French
Keyword Soups
Method Stove Top
Prep Time 10 minutesminutes
Cook Time 1 hourhour48 minutesminutes
Broiler 2 minutesminutes
Total Time 2 hourshours
Equipment
8 12 oz. Oven-proof Soup Crocks
1 Rimmed Baking Sheet
INGREDIENTS
Soup
6Tbsp.Butter - Unsalted
8MediumYellow and Red Onions - Thinly Sliced (1)
3Bay Leaves
3SprigsFresh Thyme
Salt and Black Pepper
2cupsDry White Wine
8cupsLow-sodium Beef Broth
Topping
1Baguette - sliced to the size of the soup crocks
4cupsGruyere - coarsely shredded ~ 2 lbs.
INSTRUCTIONS
Soup
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.
Assembly
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.
Notes
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.