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
- 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
- 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.
- Stir in wine, scraping any browned bits from the bottom of the pan.
- 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.
- Stir in white wine vinegar; season with salt and pepper, to taste.
- Preheat oven to broil.
- 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.
- 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.
- Serve immediately.
*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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