French Onion Soup
Obviously I like rich food, and this recipe is definitely in-sync with my palette. This soup is SO BEYOND flavorful, rich, complex, cheesy deliciousness- it’s insane. I made homemade beef stock which I will post a recipe for soon. You can make this with store bought as well, and it’ll still be phenomenal. My main advice is: don’t rush the onions! Let them caramelize into nothingness- that’s how you’ll make this soup divine!
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French Onion Soup Recipe
Ingredients:
Serves 4-6
4 large yellow onions, thinly sliced
3 tablespoons salted butter (you can use unsalted)
2-3+ tablespoons olive oil
2 cloves garlic, minced
2 bay leaves
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
Salt and pepper to taste
1 cup red wine
7 cups beef rich broth
Baguette slices, pan-fried in butter
Gruyère cheese, grated (about 2 cups)
Fresh chives, chopped for garnish
Instructions:
In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 1-2 hours or until the onions turn a deep dark brown. Be patient; caramelizing the onions is key to making the BEST French Onion Soup!
After the onions are caramelized beyond belief, add the wine and scrape up any browned bits from the bottom of the pan. Cook for about 10 minutes, or until the wine has mostly cooked out.
Once the onions are caramelized, add the minced garlic, bay leaves, and thyme. Cook for an additional 5 minutes, stirring constantly.
Pour in the beef broth and bring the soup to a simmer. Let it simmer for about 20-30 minutes to allow the flavors to meld together. Taste and adjust the seasoning if needed, this is when you can add the salt & pepper.
While the soup simmers, preheat your oven's broiler.
Once your soup is ready, ladle some generous scoops into an oven-safe bowl, sprinkle a little bit of cheese on top of the soup and then place 1-2 baguette pieces into the bowl. Generously cover the bread with more cheese and stick in the oven for 2-5 minutes or until the cheese is melted and golden brown and bubbling. Keep a close eye to avoid burning.
Remove the bowls from the broiler, garnish with chives, and serve immediately.
Have the best time of your life with this soup! It is 10/10 flawless!
