French Onion Soup Recipe

Cooking Instructions

1. 1

   Caramelize the Onions

   In a large pot, melt the butter over medium heat. Add the sliced Vidalia onions and cook, stirring frequently, until the onions are deeply caramelized (about 30-40 minutes).

2. 2

   Deglaze the Pot

   Once the onions are caramelized, pour in the apple cider and cabernet sauvignon. Stir to deglaze the pot, scraping up any browned bits from the bottom.

3. 3

   Add Broth and Season

   Pour in the beef stock and add the fresh thyme. Season with salt and black pepper to taste. Bring the soup to a simmer and cook for an additional 20 minutes.

4. 4

   Prepare Croutons

   While the soup simmers, preheat your oven to 375°F (190°C). Slice the French baguette into 1-inch thick slices and place them on a baking sheet. Toast in the oven for about 10 minutes until golden.

5. 5

   Assemble and Serve

   Ladle the soup into bowls, top with toasted baguette slices, and sprinkle generously with Gruyere cheese. Place the bowls under the broiler for 2-3 minutes or until the cheese is melted and bubbly.