Love French Onion Soup? Here’s how to make the perfect bowl, every time. This soup is easy to make and always a hit with family and friends. Plus, it’s a great way to use up leftover onions. Enjoy!
Is there anything more relaxing than a quiet night in, a big pot of French Onion Soup, a giant cheesy piece of toast on top and a movie? Sounds like a recipe for success if you ask me 🙂
I’ve been a French Onion Soup lover for a long time. My mom was obsessed, so naturally I am too!
I’ve ordered French Onion Soup in just about every restaurant under the sun and have a LOT of thoughts.
- The best french onion soup recipe doesn’t skimp on the onions. (I’ve had some before that go easy on the onions and I just don’t understand the point. It’s called French ONION Soup for a reason!)
- It must have a touch of red wine to give it some extra depth and flavor.
- And then it’s topped with these majorly delicious toasts that are loaded with Gruyere cheese and a few thyme leaves. It’s perfection and it’s exactly what we need this time of year when it’s getting a bit brisk and all you want to do is cuddle up on the couch with a big bowl of soup and a glass of red wine!!
If you’re about to embark on the soup train for the foreseeable future like me – here are a few more of my all time favorite soups!
What you’ll need:
French Onion Soup
- 1/4 cup unsalted butter
- 5 yellow onions thinly sliced
- 4 cloves garlic finely chopped
- 2 bay leaves
- 3-4 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette sliced
- 1/2 pound grated Gruyere
- Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.
- Dust the onions with flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
- Next, add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the toasts with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float the Gruyere toasts on top.