French Onion Soup
Equipment
- Dutch oven or large pot
Ingredients
- 2,5 lbs yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 6 cups beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- salt, to taste
- ground black pepper, to taste
- 8 slices of baguette
- 1 cup grated Gruyère cheese
Instructions
- Peel and slice the onions, ensuring they are cut evenly.
- Caramelize the onions: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions, stirring to coat them in the butter and oil. Cook for around 15 minutes, stirring occasionally, until the onions soften and turn translucent.
- Lower the heat to medium-low and keep cooking, stirring occasionally, for about 30-40 minutes, or until the onions reach a deep, golden brown caramelization. Add the garlic during the last few minutes, making sure it doesn't burn.
- Deglaze and simmer: Raise the heat to medium-high and add the white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to reduce by half, which should take about 5 minutes.
- Add the beef stock, bay leaves, and thyme, then season with salt and pepper. Bring the mixture to a simmer, then lower the heat and let it simmer gently for about 30 minutes to let the flavors combine. Be sure to remove the bay leaves before serving.
- Broil the cheese: Preheat your broiler. Arrange the baguette slices on a baking sheet, top with grated cheese, and broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden brown. Keep an eye on them to avoid burning.
- Serve: Gently remove the baguette from the oven and place the slices on top of the soup. Serve immediately and enjoy your delicious homemade French Onion Soup!
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