Classic French Onion Soup

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Classic French Onion Soup - Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Classic French Onion Soup - Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Guys. It is a cold winter in Los Angeles.

We’ve discussed this. Anything below 60 does not bode well with my LA peeps. Except every time I get in the car, it’s actually been 37 degrees F!

Nope. No bueno, guys.

So Butters and I have been holed up at home, making THE CLASSIC French onion soup.

And when I say classic, I mean classic. No fuss, no frills.

It’s just your classic, traditional French onion soup. With the most perfect caramelized onions in a cozy stock with fresh thyme sprigs, finished off with crusty French baguette slices and two cheeses – Swiss and Gruyere – conveniently melted on top.

See, I told you. It’s a classic.

Classic French Onion Soup - Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Classic French Onion Soup

Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Ingredients:

  • 1/4 cup unsalted butter
  • 3 pounds (about 5 medium) sweet onions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 12 (3/4-inch-thick) French baguette slices
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Gruyère cheese

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
  2. Stir in wine, scraping any browned bits from the bottom of the pan.
  3. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
  4. Stir in white wine vinegar; season with salt and pepper, to taste.
  5. Preheat oven to broil.
  6. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  7. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
  8.  Serve immediately.

Notes:

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

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