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!

Here is my recipe for a luxurious homemade beef stock.

Rich French Onion Soup

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Yield: 4-6

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Ingredients

• 5 large yellow onions, thinly sliced
• 4 tablespoons salted butter (you can use unsalted)
• 2-3+ tablespoons olive oil
• 3 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 (I like pinot noir or merlot)
• 8 cups beef broth, rich (homemade is best- if using store-bought, stir in about 1 teaspoon beef bouillon for extra depth)
• Baguette slices, pan-fried in butter
• Gruyère cheese, grated (about 2+ cups)
• Fresh chives, chopped for garnish

Instructions

1. In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 60–90 minutes, or until the onions turn a deep, rich brown. Be patient- this step is the key to incredible flavor.
2. Stir in the garlic and cook for 1 minute, just until fragrant.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for about 8–10 minutes, or until the wine has mostly reduced.
4. Add the bay leaves, thyme, and beef broth. Bring to a simmer and cook for 20–30 minutes to let the flavors meld. Taste and season with salt and black pepper. Remove the bay leaves before serving. NOTE: the soup is AMAZING the next day if you want to let it cool to room temperature and refrigerate overnight to reheat and consume the next day.
5. While the soup simmers, pan-fry the baguette slices in butter until golden and crisp on both sides.
6. Preheat your oven’s broiler. Ladle the soup into oven-safe bowls. Sprinkle a little cheese on the surface, then top with 1–2 slices of the toasted baguette. Pile more cheese generously over the bread.
7. Place the bowls under the broiler for 2–5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely to prevent burning.
8. Carefully remove the bowls, garnish with fresh chives, and serve immediately.
9. Enjoy your INSANELY flawless French Onion Soup!

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