French Onion Soup Recipe
topped with sourdough bread, melted cave-aged gruyere
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Ingredients
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Soup Base
Toppings
Method
Prepare the Soup
- 1
- 2
Add Garlic and Broth
Add the minced garlic and cook for an additional 2 minutes. Then, pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for 5 minutes.
- 3
Combine Ingredients
Add in the beef broth, thyme, bay leaf, salt, and pepper. Bring the soup to a gentle boil and then reduce the heat to low. Let it simmer for 30 minutes.
- 4
Prepare for Serving
Remove the bay leaf from the soup. Adjust seasoning if necessary.
Assemble and Broil
- 5
Toast the Bread
Preheat your broiler. Place the sourdough bread slices on a baking sheet and toast them under the broiler until golden brown on both sides.
- 6
Serve the Soup
Ladle the hot soup into oven-safe bowls. Place a toasted slice of sourdough on top of each bowl, then generously sprinkle with shredded gruyere cheese.
- 7
Melt the Cheese
Place the bowls under the broiler for about 3-5 minutes, or until the cheese is bubbly and golden brown. Be careful not to burn.
