Classic French Onion Soup
- Classic French Onion Soup
- Recipe
- Ingredients
- Instructions
Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese!
Guys. It is a cold winter in Los Angeles.
We’ve discussed this. Anything below 60 does not bode well with my LA peeps. Except every time I get in the car, it’s actually been 37 degrees F!
Nope. No bueno, guys.
So Butters and I have been holed up at home, making THE CLASSIC French onion soup.
And when I say classic, I mean classic. No fuss, no frills.
It’s just your classic, traditional French onion soup. With the most perfect caramelized onions in a cozy stock with fresh thyme sprigs, finished off with crusty French baguette slices and two cheeses – Swiss and Gruyere – conveniently melted on top.
See, I told you. It’s a classic.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Instructions
1. Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*
2. Stir in garlic until fragrant, about 1 minute.
3. Stir in wine, scraping any browned bits from the bottom of the stockpot.
4. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
5. Stir in white wine vinegar; season with salt and pepper, to taste.
6. Preheat oven to broil.
7. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
8. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
9. Serve immediately.
