French onion soup has been one of the most adored soups from the time I first tried it in middle school French class. Many restaurants have perfected French onion soup, and now you can too!
It is not something I make often, because it is slightly time consuming, but I’m always happy when I do make it. It is especially comforting in the depths of winter. This is so good!
Print Recipe
French Onion Soup
Equipment
- 1 6 Quart stock pot
- 4 Oven safe baking bowls
Ingredients
- 1/4 cup Butter
- 5 Large yellow onions, julienne sliced
- 1 tsp Sugar
- 3 tbsp Flour
- 1 cup Red wine
- 3 cloves Garlic
- 8 cups Beef stock
- 1 tsp Fresh ground black pepper
- 1 tsp Salt
- 2 sprigs Thyme
- 2 cup Homemade croutons
- 4 slices French Emmental cheese
- 4 slices French Gruyere Cheese
Instructions
- Melt butter over medium heat in a large stock pot.
- Add onions and salt to the pot and sauté for about an hour. The process of caramelizing the onions is slow. It is important to watch and stir about every 4-5 minutes. If the onions appear to be browning too quickly, turn the heat down. The onions are caramelized when they are a beautiful golden-brown color and very soft.
- Add garlic and cook for another minute.
- Once the onions are caramelized, add flour and stir to combine. Allow to cook for about 2-3 minutes.
- Deglaze the pot with red wine, continuing to stir and scrap the bottom of the pan while stirring.
- Pour beef stock into the pot and add pepper and thyme. Stir to mix all ingredients.
- Allow soup to simmer for 30 minutes.
- Preheat broiler to high.
- Put 4 baking bowls on a sheet pan.
- Fill baking bowls about 2/3 full with the onion soup.
- Place about 1/2 cup of croutons in each bowl.
- Layer one slice of French Emmental and one slice of gruyere over the croutons of each bowl.
- Carefully put sheet pan into the oven and broil for about 4-5 minutes, or until cheese is melted and bubbling on top.
