Is there anything better on the planet? Warm, crunchy bread, under a layer of cheese, all atop a steaming, thin broth and onions.
I think not.
Turns out, French onion soup is super easy to make. It’s a little time consuming, but most of that is hands-off time. Gather up your ingredients, pick a weekend to do this, and let’s go.
- 2 Tbsp. olive oil
- 3 Tbsp. butter
- 6 yellow onions, thinly sliced (in half moons)
- 1/2 c. dry white wine or sherry
- sprigs of fresh thyme
- 2 1/2 quarts beef broth
- French baguette, cut into 8 thick slices
- 1/2 tsp. sugar
- 2 cups grated gruyere cheese
- salt and pepper to taste
Start by heating the olive oil over medium-low heat in a large soup pan. Add the butter and allow to melt. Add the onions and cook, covered, for 10 minutes over low heat, then add salt and sugar.
Continue to cook the onions, covered, over low heat for about 45 minutes, stirring occasionally. You want them to turn a deep, brown, caramelized color. Once that happens, add the wine and thyme and cook for 5 more minutes over low heat.
Add the broth, salt and pepper and simmer the soup for 30 minutes, uncovered.
If making ahead of time, just pack up the soup and refrigerate or freeze until you need it.
To serve, first preheat your oven to 350 degrees.
Toast the bread slices about 10 minutes, turning once, until golden brown.
Ladle the soup into oven-proof bowls or crocks and top first with bread, then a healthy heaping of cheese. Bake for 20 minutes, or until everything is hot and bubbly.
We particularly liked this because it provides restaurant taste without having to leave the house. Marvelous!