Photo: French Onion Soup Recipe
Ingredients
- 8 onions, sliced
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 1 loaf French bread
- 2 cups grated Gruyere
Directions
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
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By Iron Chef Isaac
St. Louis, MO
on December 30, 2011
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I used this recipe, and the one person who swears they don't like onions now begs me to make this all the time. Paula Deen ROCKS!!!!
By Jack Vito
on October 28, 2011
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Excellent! It tickled my taste buds just right.
By romabriere_7122761
pascoag, RI
on October 24, 2011
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I've never made french onion soup before and chose Paula's recipe for my first attempt. I LOVE F.O.S, but i have a family of onion haters so knew this was going to be a tough sell..
I deviated a little bit from the recipe. Substituted low sodium beef broth for the beef stock. Back off on onions by about 25% to soften the onion overload for the family, and used provolone cheese because it's a household favorite. It was wonderful. Everyone enjoyed it and finished every last drop. Thanks Paula! : I'll be making this recipe again soon.. Note: Carmalizing EVERYonion is important if you have onion haters in the house. Mine took about 45 minutes before all onions were translucent and completely soft. The rest was a piece of cake. :
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