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! The best 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 has a touch of red wine. 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!!
French Onion Soup
- 1/4 cup unsalted butter
- 5 yellow onions thinly sliced
- 4 garlic cloves 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. Now 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 bread 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.