French Onion Soup Recipe
classic beef broth, caramelized onions, french bread crostini, topped with melted gruyère cheese
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Ingredients
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Soup Base
Crostini
Topping
Method
Soup Preparation
- 1
Caramelize the Onions
In a large pot, melt the unsalted butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for about 30-40 minutes, or until the onions are golden brown and caramelized.
- 2
Deglaze the Pot
Once the onions are caramelized, add the dry white wine to the pot. Scrape the bottom of the pot to deglaze and cook for an additional 5 minutes until the wine has reduced by half.
- 3
Add Broth and Seasoning
Pour in the beef broth, add the thyme, bay leaf, salt, and black pepper. Bring the soup to a simmer and let it cook for about 30 minutes to allow the flavors to meld.
Crostini Preparation
- 4
Prepare the Crostini
Preheat your oven to 350°F (175°C). Slice the French bread into 1-inch thick slices. Brush both sides of the slices with olive oil and place them on a baking sheet.
- 5
Bake the Crostini
Bake in the preheated oven for about 10-15 minutes, or until golden and crispy. Remove from the oven and set aside.
Assembly and Serving
- 6
Assemble the Soup
Ladle the hot soup into individual oven-safe bowls. Place a few pieces of the toasted French bread on top of the soup.
- 7
Add Cheese and Broil
Generously sprinkle the gruyère cheese over the bread. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.
- 8