Description
This classic homemade French onion soup is so satisfying! Caramelized onions simmer in a white wine and beef broth and seasoned with fresh thyme. Top with fresh baguette, Swiss, and Gruyere for the ultimate romantic and cozy meal.
Ingredients
Scale
- 3 lb or about 7 medium sweet Vidalia onions, chopped
- 3 Tbs butter
- 2/3 cup white wine
- 6 fresh thyme sprigs, or 1/2 tsp ground thyme
- 2 Bay leaves
- 6 cups good quality beef stock
- 1/2 tsp sea salt, plus more to taste
- 8 slices fresh baguette
- 6 slices good quality Swiss Cheese, or 6 oz Gruyere cheese
Instructions
- Heat a large soup pot over medium-high heat and melt the butter.
- Add onions and stir. Continue cooking and stirring often for about 40 minutes.
- Once onions start to caramelize and turn gold, lower heat to medium or medium low and stir to prevent the onions from burning. Cook until onions are deep gold to brown color and smell caramelized, about 15 more minutes.
- Pour in the wine and de-glaze, scraping any dark bits off the bottom of the pot.
- Add the thyme, bay leaf, beef stock, salt and bring soup to a simmer. Continue simmering for 20 minutes.
- Taste the soup and season with more salt, if needed. Take out the thyme sprigs and bay leaf and pour soup into oven safe ramekins. Top with thick slices of fresh baguette, then add Swiss or Gruyere cheese on top. Broil in the oven until cheese is melted and slightly gold, about 4 minutes.
- Very carefully take bowls out of the oven. They will be very hot. Enjoy!
Notes
- Use nice quality beef stock, if you can. This is a key ingredient so you don’t want something that lacks flavor.
- Keep stirring the onions when they get golden and continue to darken, since they can easily burn.
- Use oven-proof ramekins to serve soup and make sure to broil the baguette and cheese right before serving.
- Refrigerate for up to 4 days in an airtight container, then just add the bread and cheese right before serving.
- To freeze: cool the soup completely, then pour into a freezer safe container to freeze for up to 4-5 months. Use fresh bread and cheese when serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup, Appetizer, Main Course
- Method: Stove-top
- Cuisine: French