French Onion Soup Recipe

Name: Thunder Bay Grille Rockfords French Onion Soup Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups Onions; 4 cloves Garlic; 1 tsp Thyme (fresh or dried); 1 leaf Bay leaf; 8 cups Beef broth (or vegetable broth for vegetarian option); 1 cup Dry white wine; 1 cup Water; 2 tbs Olive oil; 2 tbs Butter; 1 tsp Salt; 1 tsp Black pepper; 4 slices Baguette (sliced); 1 cup Gruyère cheese (shredded)

Inspired by Thunder Bay Grille Rockford

Time1h 15m

Serves4

Make French Onion Soup Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

4 cups Onions

4 cloves Garlic

1 tsp Thyme (fresh or dried)

1 leaf Bay leaf

Liquids

8 cups Beef broth (or vegetable broth for vegetarian option)

1 cup Dry white wine

1 cup Water

Condiments

2 tbs olive oil

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Toppings

4 slices Baguette (sliced)

1 cup Gruyère cheese (shredded)

Method

Preparation

Slice the Onions

Thinly slice the onions and set them aside.

Mince the Garlic

Mince the garlic cloves and set them aside.

Cooking

Cook the Onions

In a large pot, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring frequently, for about 30-40 minutes, until they are caramelized and golden brown.

Add Garlic and Herbs

Add the minced garlic, thyme, salt, and black pepper to the pot. Cook for an additional 2 minutes until the garlic is fragrant.

Deglaze the Pot

Pour in the dry white wine and scrape the bottom of the pot to deglaze, letting it simmer for 5 minutes.

Add Broth and Simmer

Stir in the beef broth, water, and bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes.

Serving

Prepare the Baguette

While the soup is simmering, preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes, until golden.

Serve the Soup

Remove the bay leaf from the soup. Ladle the soup into bowls, place a slice of toasted baguette on top of each bowl, and sprinkle with shredded Gruyère cheese.

Melt the Cheese

Place the bowls under the broiler for 2-3 minutes, until the cheese is bubbly and golden brown. Serve hot.