French Onion Soup

Picture this: it’s spring time in Paris, and there are fields of flowers blooming, and trees swaying in the gentle breeze. As you walk down the street, you come across a tiny bistro that smells heavenly. Soon you find yourself sitting at a table ordering a delicious bowl of soup to enjoy while sitting outside.

Okay, so if you can’t tell, I watch way too many rom-com’s. I would love to go to Paris in the spring every time I get a craving for a great tasting bowl of french onion soup but that is just not going to happen. So I have the next best thing, made with fresh from the garden ingredients and topped with homemade bread. It really is the little touches you can add to meals that make them stand out and be fabulous.

 

You don’t need a passport to be transported to Paris with this French Onion soup.

Bon Appetit

French Onion Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Servings: 4 people
Ingredients
  • 2 Tbs unsalted butter
  • 2 yellow onions sliced
  • 2 red onions sliced
  • 2 garlic cloves minced
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine
  • 4 Tbs all-purpose flour
  • 8 cups beef broth
  • 1 baguette sliced
  • 1/2 cup grated Gruyere or you can use sliced Gruyere
Instructions
  1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
  2. 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 thyme sprigs.
  3. Dust the onions with the 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.
  4. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  5. Pre-heat oven 350˙. Ladle the soup into bowls, top each with bread croutons and top with cheese. Put the bowls on a cookie sheet and into the oven to melt the cheese. Bake for 10 minutes until the cheese has started to turn bubbling brown.

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