French Onion Soup Recipe
A veal broth topped with house made croutons blanketed by Gruyere cheese
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Ingredients
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Soup Base
Croutons
Topping
Method
Soup Preparation
- 1
- 2
Add Liquid and Seasoning
Once the onions are caramelized, add the dry white wine to deglaze the pot, scraping up any brown bits. Allow the wine to reduce for about 5 minutes. Then add the veal broth, fresh thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for another 20 minutes.
Crouton Preparation
- 3
Prepare the Croutons
Preheat the oven to 400°F (200°C). Slice the French baguette into 1-inch thick slices. In a mixing bowl, toss the bread slices with olive oil and garlic powder until evenly coated. Arrange the slices on a baking sheet.
- 4
Bake the Croutons
Bake in the preheated oven for about 10-12 minutes, or until the croutons are golden and crispy, turning halfway through for even browning.
Final Assembly
- 5
Assemble the Soup
Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls. Place a few croutons on top of each bowl and generously cover with Gruyere cheese.
- 6
Broil the Soup
Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.