French Onion Consomme Recipe

Directions

1. 1

   Caramelize the Onions

   In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced yellow onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 30-40 minutes.

2. 2

   Deglaze the Pot

   Once the onions are caramelized, add the dry white wine to the pot. Scrape the bottom of the pot to release any browned bits and allow the wine to reduce by half, about 5 minutes.

3. 3

   Add the Broth and Spices

   Pour in the beef broth and add the fresh thyme, bay leaves, salt, and black pepper. Bring the mixture to a simmer and let it cook uncovered for about 20 minutes.

4. 4

   Prepare the Baguette

   While the broth simmers, slice the baguette into 1-inch thick slices. Toast the slices in the oven at 350°F (175°C) until golden brown, about 10 minutes.

5. 5

   Assemble the Consommé

   Remove the bay leaves and thyme from the broth. Ladle the clear onion consomme into bowls. Top each bowl with a slice of toasted baguette and sprinkle with Gruyère cheese.

6. 6

   Broil the Cheese

   Place the bowls under a broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Keep an eye on them to prevent burning.

7. 7

   Serve

   Remove from the oven and let cool slightly before serving. Enjoy your French onion consomme with a sprinkle of fresh thyme on top, if desired.