I just love French Onion Soup. I only didn’t appreciate the recipe behind the soup one time. It was made with a piece of regular bread and a slice of cheese that came wrapped as ‘singles’. I only mention this because it was served at a very upscale restaurant. This recipe won’t disappoint you or your family. Made from scratch, sweet spices, and a secret ingredient you will never expect. Should I tell? I think I will make you read the recipe!
- ¼ cup unsalted butter
- 2 onions, sliced
- 2 garlic cloves, chopped
- 1 bay leaf
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- ½ cup red wine
- 2 heaping tablespoons all-purpose flour
- 4 cups beef broth
- 1 baguette, sliced
- 4 slices Gruyére cheese
- Melt the butter in a large pot over medium heat.
- Add the onions, garlic, bay leaf, thyme, and salt and pepper and cook until the onions are soft, 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 leaf and thyme sprigs.
- Add the flour and stir. Turn the heat down to medium low and cook for 10 minutes.
- Add the beef broth, bring the soup to a simmer, and cook for 10 minutes.
- Season, to taste, with salt and pepper.
- Preheat a broiler.
- Arrange the baguette slices on a baking sheet in a single layer and bake until crispy.
- Top the soup with 1-2 crispy baguette slices and a slice of cheese, then place back in the broiler until the cheese is melted.