Soup is on! And it’s better than ever! This time around I made my favorite soup, French Onion Soup. Whenever my family would go out to lunch and french onion soup was on the menu, one of us HAD to order it.
I first made french onion soup when i moved into my first apartment in Brooklyn. It was one of the first times I was truly cooking for myself; I didn’t have the backup security of a college meal plan, I didn’t have roommates to order or share food with, and I wanted to try something new and push myself. And…it was horrible. I completely messed it up and I think there was more butter than broth in the recipe that I used.
It’s been a couple years and a couple of apartments since that failed attempt, and this time I NAILED IT!!!! The broth is savory and rich, the toast crunchy and the cheese gooey. It was perfect!
French Onion Soup
I followed my french heritage and made a French Onion Soup that is absolutely delicious! A bistro favorite has now become our family favorite!
- 6 Large yellow onions
- 4 Tbsp olive oil
- 2 Tbsp Butter
- 2 Cloves garlic
- 8 Cups Beef Stock
- 1/2 Cup dry white wine
- 2 bay leaves
- 4 Tsp fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 8 Slice French Bread
- 1 1/2 cups Gruyere Grated
- Slice onions and place in large stock pot. Coat with olive oil and cook on medium for 10-15 minutes until softened.
- Increase the heat to medium high and add butter. Cook for another 15-25 minutes or until onions are golden brown and fully caramelized.
- Add the wine and scrape up the browned bits on the sides of the pot.
- Add the stock, bay leaves and thyme. Bring to a simmer and cover. Set on a low heat and cook for 30 minutes.
- Season to taste with salt and pepper and discard the bay leaves.
- While soup is simmering, line a sheet pan with the sliced french bread. Coat each side of the sliced bread with olive oil. Put in an oven at 450 and toast until browned, 5-7 minutes. Remove from oven, turn over and sprinkle with cheese.
- Before serving, put bread slices back in oven to melt cheese.
- To serve, lade soup into an oven proof bowl. Cover with toast and sprinkle with cheese. Put into the oven for 10 minutes at 350, or until the cheese has bubbled and slightly browned.