French Onion Soup

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.


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4.8 632
Wouldn't change a thing except cook onions for at least 45 minutes. item not reviewed by moderator and published
FINALLY, I have found the "keeper" recipe. HOWEVER, and as some folks indicated, there are process issues with the recipe instructions, but after research and looking at reviews, I got it. 4 Onions is about 2 pound of onions, fyi. Most people just have ground thyme and not spriggs, but 2 spriggs is 1/4t. It says salt and pepper to taste, but let's deinfe it at 1/2t salt and 1/4t black pepper. Forget the wine and it should be 8oz of SHERRY. A lot of people complain about carmelization and time and taking 45 minutes or an hour. IT DEPENDS HOW HIGH THE FLAME IS. With a medium flame and constant stirring to ensure not burning, you can do it in 25 minutes. In any event, the instructions should be...carmelize onions in butter (NOthing else, it should come later), add Sherry and cook down, add flour and cook roux. The last 3 min or so is when you add the garlic, ground thyme, salt and pepper and stirring throughout all of this. Then add the broth, bayleaf and remaining ingredients item not reviewed by moderator and published
I wasn't sure I'd like it with red wine, but the results converted me. Outstanding. item not reviewed by moderator and published
Good recipe. I caramelized the onions for at least an hour on low, stirring often, before turning up the flame to finish the process. Caramelized onions REALLY benefit from a sloooooow and deliberate approach. I also used sherry to deglaze. Will use this simple, delicious recipe again. item not reviewed by moderator and published
I signed up for food network just to rate this 5 stars. It is complete awesomeness, I really like how the croutons are made seperately and added to the soup without baking it in bowl. item not reviewed by moderator and published
definitely use a dry Sherry instead of red wine. 1000% better taste. the red wine tannins can get bitter. as well put the garlic crushed in with your bouquet garni during the wine/broth addition time and let them simmer out with the herbs. the garlic if added during the carmelization process will burn and add bitterness to your soup. item not reviewed by moderator and published
This french onion soup is outstanding. Very rich and delicious. Didn't change anything except added more onions. Thank you Tyler. item not reviewed by moderator and published
What can I say but delicious and flavorful. I used the wine: a heafty glass,thyme and flour. The only change I made was to double th onions as I wanted the soup to be hearty. A great soup for a chilly winter's evening. C'est tres bon. Merci Tyler! item not reviewed by moderator and published
Very nice!! I would skip the flour, or use very little. The flour made the soup very very thick. -I added almost an extra quart of stock/water and it still had a texture close to gravy. - Also make sure you caramelize the onions all the way, not just glaze them - It makes it easier to eat if you cut up the bread before putting it on top of the soup - Use closer to 1C of wine, not 1/2 a bottle! - Overall very nice!! item not reviewed by moderator and published
This turned out like a purple, chalky mush. I'm not sure if it's because I used pinot noir. In addition, cooking the bread and cheese separately made the bread hard so it wouldn't mold to the soup crock. Terrible recipe - I'm going to search for better ones. Totally confused by the other (higher) rankings. item not reviewed by moderator and published
I did the same thing, signing up just to rate this recipe 5 stars. :) item not reviewed by moderator and published
Sounds like you forgot the beef broth item not reviewed by moderator and published
I just made it tonight and it turned out wonderful. Using Pinot noir shouldn't have made a difference as that wine is a lighter red than something like a cab. My guess is that you didn't carmelize your onions properly. Then adding a good beef broth would have negated any purple hues in the soup. item not reviewed by moderator and published

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French Onion Soup

Recipe courtesy of Ree Drummond