French Onion Soup Recipe
baked + merlot + crostini + swiss
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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 over medium heat. Add the sliced yellow onions and cook, stirring frequently, for about 30-40 minutes until the onions are caramelized and golden brown.
- 2
Add Garlic and Wine
Once the onions are caramelized, add the minced garlic and cook for an additional 2 minutes. Then, pour in the dry white wine (or Merlot) and scrape the bottom of the pot to deglaze. Let it simmer for about 5 minutes.
- 3
Combine Broth and Seasonings
Add the beef broth, dried thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- 4
Finalize the Soup
Remove the bay leaf from the soup and taste for seasoning, adjusting if necessary. Keep the soup warm while preparing the crostini.
Crostini Preparation
- 5
Prepare the Baguette
Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with garlic powder.
- 6
Bake the Crostini
Bake in the preheated oven for about 8-10 minutes, or until the crostini are golden brown and crispy. Remove from the oven and set aside.