Classic French Onion Soup
Total Time
1 hour 20 minutes
Prep Time
15 minutes
Cook Time
1 hour 5 minutes
Rating
4.93 out of 5 stars
(65)
Ingredients
6 servings
- ¼ cup unsalted butter
- 3 pounds medium sweet onions, sliced
- 2 cloves garlic, minced
- ⅓ cup dry white wine
- 6 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 12 French baguette slices
- 1 cup shredded Swiss cheese
- 1 cup shredded Gruyère cheese
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Preparation
Step 1
Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.
Step 2
Stir in garlic until fragrant, about 1 minute.
Step 3
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Step 4
Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
Step 5
Stir in white wine vinegar; season with salt and pepper, to taste.
Step 6
Preheat oven to broil.
Step 7
Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
Step 8
Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
Step 9
Serve immediately.
Step 10
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Chef's notes
*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.
