French Onion Soup Recipe

Name: The Front Rooms French Onion Soup Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups Onions; 4 tbs Butter; 8 cups Beef Stock; 1 cup Dry White Wine; 1 tsp Thyme; 1 leaf Bay Leaf; to taste Salt; to taste Black Pepper; 1 loaf Baguette; 2 cups Gruyere Cheese

Inspired by The Front Room

Time1h 10m

Serves4

Stock, wine, crouton, gruyere cheese

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Ingredients

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Soup Ingredients

4 cups Onions

4 tbs Butter

8 cups Beef Stock

1 cup Dry White Wine

1 tsp Thyme

1 leaf Bay Leaf

to taste Celtic sea salt

to taste black pepper

1 loaf Baguette

2 cups Gruyere Cheese

Method

Preparation Instructions

Prepare the Onions

Slice the onions thinly. In a large pot, melt the butter over medium heat and add the onions. Cook, stirring occasionally, until the onions are caramelized, about 30-40 minutes.

Add Liquid Ingredients

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for about 5 minutes. Then, add the beef stock, thyme, bay leaf, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes.

Prepare the Croutons

While the soup simmers, preheat your oven to 375°F (190°C). Slice the baguette into thick slices and place them on a baking sheet. Toast in the oven for about 10-15 minutes until golden brown.

Serve the Soup

Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each, and generously sprinkle with gruyere cheese. Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly.