French Onion Soup Recipe
Caramelized onions in a beef and red Bordeaux broth, served with French baguette and gruyere cheese.
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Ingredients
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Soup Base
Toppings
Method
Soup Preparation
- 1
Caramelize the Onions
In a large pot, melt the unsalted butter over medium heat. Add the sliced yellow onions and a pinch of salt. Cook, stirring frequently, for about 20-25 minutes until the onions are deep golden brown and caramelized. Reduce heat if necessary to prevent burning.
- 2
Add Garlic
Once the onions are caramelized, add the whole garlic cloves and cook for an additional 2 minutes until fragrant.
- 3
Deglaze with Wine
Pour in the Red Bordeaux wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes until the wine reduces slightly.
- 4
Add Broth and Seasoning
Add the beef broth, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes. Adjust seasoning to taste.
Serving Preparation
- 5
Prepare Baguette
While the soup simmers, preheat your oven to 400°F (200°C). Slice the French baguette into 1-inch thick slices and place them on a baking sheet. Toast in the oven for about 5 minutes or until lightly golden.
- 6
- 7
Broil Soup
Place the bowls under the broiler in the oven for about 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.