Half Gallon French Onion Soup Recipe

Name: Franchesco's Ristorantes Half Gallon French Onion Soup Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 cups yellow onions; 4 tbs unsalted butter; 2 tbs olive oil; 4 tsp garlic cloves, minced; 8 cups beef broth; 1 cup dry white wine; 2 tsp fresh thyme; 1 leaf bay leaf; 1 tsp salt; 1 tsp black pepper; 1 loaf French baguette, sliced; 2 cups gruyère cheese, shredded

Inspired by Franchesco's Ristorante

Time1h 30m

Serves8

Indulge in our Half Gallon French Onion Soup, a rich and aromatic blend of slow-cooked onions simmered to perfection in a savory broth. Topped with a generous layer of gooey, melted Gruyère cheese and a sprinkle of fresh herbs, this comforting classic is served bubbling hot in a generous portion, perfect for sharing or savoring all on your own. Dive into a bowl of warmth and flavor that will transport you straight to a cozy Parisian bistro.

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Ingredients

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Soup Ingredients

4 cups yellow onions

4 tbs Unsalted butter

2 tbs olive oil

4 tsp Garlic cloves, minced

8 cups beef broth

1 cup dry white wine

2 tsp fresh thyme

1 leaf bay leaf

1 tsp Celtic sea salt

1 tsp black pepper

1 loaf French baguette, sliced

2 cups gruyère cheese, shredded

Method

Cooking Instructions

Prepare the Onions

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized, about 30-40 minutes.

Add Garlic and Deglaze

Add the minced garlic and cook for an additional 2 minutes. Then, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

Simmer the Soup

Pour in the beef broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.

Prepare the Bread

While the soup is simmering, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes.

Serve the Soup

Remove the bay leaf from the soup and ladle the hot soup into bowls. Top each bowl with toasted baguette slices and sprinkle with shredded gruyère cheese.

Melt the Cheese

Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately.