Ohhhhh, how I’m a sucker for French Onion Soup. The cheesier, the better. This recipe is a lot easier than I thought it would be. It only requires a few ingredients and takes no time at all to create your restaurant worthy French Onion Soup.
I am using the mini cocottes again for this recipe, but you can use any oven safe dish you may have at home. When cooking the onions, caramelize them on a low heat for at least 20 minutes. This slow caramelization process will add so much flavor to the soup!
Let me know if you decide to give this one a try. Super cozy for a blustery January day.
FRENCH ONION SOUP
PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL: 40 minutes
SERVES: 4
INGREDIENTS:
- 3 medium yellow onions (or 8 shallots) sliced very thin
- 3/4 stick of salted butter
- 3 cups of beef broth
- 1 bay leaf
- 1 cup shredded gruyere cheese
- 2 teaspoons red wine vinegar
- pinch of ground pepper
- 4 thick slices of bread (you can always use frozen garlic bread here! I really like Julian’s Recipe!)
- ¼ teaspoon fresh thyme and more for garnish
INSTRUCTIONS:
- Preheat oven to 400°
- Peel and chop yellow onions, thinly sliced
- Heat butter in skillet or large sauce pan, cook onions over low heat for 20 minutes
- Add beef stock, bay leaf, fresh thyme, red wine vinegar and pepper and cook on low for an additional 10 minutes
- Discard the bay leaf and divide the soup into oven safe bowls
- Top with bread slices a little larger than the size of the bowl
- Sprinkle a significant amount of cheese on top of bread
- Bake in oven for about 8 minutes, or until cheese is melted
- Garnish with additional fresh thyme and serve warm
