French Onion Soup Recipe
- 6 large red or yellow onions, peeled and thinly sliced.
- Olive oil
- 1/4 teaspoon of sugar
- 2 cloves garlic, minced
- 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup of dry vermouth or dry white wine
- 1 bay leaf
- 1/4 teaspoon of dry thyme
- Salt and pepper
- 8 slices of toasted French bread
- 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Since I didn’t have bowls that we could safely put in the oven we had to improvise for the bread/cheese topping. I put the cut pieces of French Bread in a baking dish and then topped the pieces with slices of Swiss cheese.
The cheese melted in the soup. It was delicious! I loved the soup. We halved the recipe and I think the ratio of broth to onion was a little off. Next time I’d had maybe half a cup more of broth to the mixture.
I think the soup will be even better as leftovers the next day. The flavors were really rich and sweet. This recipe was a winner!
QUESTION: Have you ever made French Onion Soup before? How did it turn out?