French onion soup
Ingredients
- 2 spanish (or vidalia) onions
- 3 large yellow onions
- 2tbsp oil
- 3 cloves garlic
- 1/2 cup dry white wine
- 4tbsp salted butter
- 1/4 cup flour
- 1tsp dried thyme
- 1/2tsp dried rosemary
- 1tbsp onion powder
- 6 cups beef broth
- 1tsp beef broth powder
- 2 bay leaves
- 1 1/2 cup gruyere cheese (Note 1)
- 1/2 stale baguette (Note 2)
Directions
- Thinly slice onion from top to tail (Note 3); place in a large pot with oil over low heat.
- Cook onions until caramelized (Note 4). When done, add garlic - cook 1 min.
- Turn heat to medium; pour in wine and let cook until reduced.
- Add butter; once melted, stir in flour.
- Mix in thyme, rosemary, and onion powder - pour in beef broth 1 cup at a time.
- Add broth powder and bay leaves, mix. Turn heat to medium-low & simmer 15-20. Taste for salt & pepper.
- Preheat oven on broil; shred cheese and cut baguette into 3/4" slices.
- Pour soup into oven safe bowls, place 2 slices of baguette and top with shredded cheese.
- Put into oven and cook for 5 min or until cheese is bubbling & golden.
Notes
- You can use swiss cheese, but the classic and better cheese for this (in my opinion lol), is gruyere.
- You want it to be stale or at least semi-dried out, fresh bread will absorb too much soup.
- Top to tail is important - believe it or not, the texture of caramelized onions is completely dependent on the way they’re cut!
- This can be a lengthy process.. patience is key! Real caramelized onions take a long time, for the pictured soup - mine cooked for 3 hours.
