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White crock of French Onion Soup with melted gruyere cheese and a crusty, garlicky crouton. Delicious comfort food.

FRENCH ONION SOUP


  • Author: Millie Brinkley
  • Total Time: 2 hours, 45 minutes
  • Yield: 4 - 6 servings 1x

Description

Comfort food at its best.  This French onion soup is warm and savory, topped with a garlicky crouton and gooey Gruyere cheese.


Ingredients

Scale

78 large onions, peeled and thinly sliced (I used 4 yellow onions and 3 Vidalia)

6 tablespoons butter

4 large garlic cloves, minced

1 medium shallot, minced

½ cup dry white wine

8 cups good quality or homemade chicken stock

2 teaspoons Worchestershire sauce

4 sprigs of fresh thyme (or 2 teaspoons dried thyme)

2 bay leaves

1 teaspoon apple cider vinegar

Salt and freshly-cracked black pepper

46 slices of French, Italian, or Bagette bread

2 large garlic cloves, cut in half

4 tablespoons butter, room temperature

1 pound grated cheese (I used Gruyere, Gouda, and Asiago)

Fresh parsley, chopped for garnish


Instructions

In a large Dutch oven over medium-high heat, melt the butter until foaming.  Add the onions and cook, stirring often, until softened – about 10 minutes.

Lower the heat to medium-low and continue to cook, stirring often, until the onions take on a rich, golden brown color – 1-2 hours.  Yes, hours.

If the onions begin to get too dark, sprinkle in a bit of water or wine, 1 tablespoon at a time, and scrape up the browned bits on the bottom of the pot.

Add the garlic and shallots and cook for another 5 minutes, stirring often.

Stir in the wine and bring to a simmer, scraping up any bits on the bottom of the pan.  

Cook until the alcohol is mostly evaporated – about 3 minutes.

Pour in the stock, Worchestershire sauce, thyme, and bay leaves.

Bring the pot to where it is almost boiling.  Lower the heat to low and simmer for 20 minutes.

Stir in the vinegar.  Taste to adjust for salt and pepper.  Discard the thyme stems and bay leaves.

Meanwhile, while the soup simmers, preheat the broiler and move the oven rack to the top position.  Line a baking sheet with foil.  Set aside.

Rub a garlic half on both sides of each slice of bread.

Butter each side of bread with the softened butter and place it on the prepared baking sheet.

Place under the broiler for 1-2 minutes per side until the bread is just beginning to brown.  Be sure to watch and check on the slices often, as they will burn quickly.

Ladle the soup into 4-6 ovenproof serving bowls.

Top each bowl with 1 toast and mound a handful of grated cheese on top of the toast.

Place the bowls on a rimmed baking sheet and broil until the cheese is melted and beginning to turn golden.

Garnish with a sprinkle of parsley.

Serve hot.

  • Prep Time: 15 minutes
  • Cook Time: 2 1/2 hours
  • Category: Starters - Soups
  • Method: Simmer
  • Cuisine: French

Keywords: French onion soup, soup recipes, onions, comfort food, cheese, restaurant recipes