THE BEST FRENCH ONION SOUP

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INGREDIENTS:


  • 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 6 cups of beef stock
  • 1 teaspoon worcestershire sauce (optional)
  • 1 bay leaf
  • 3 sprigs of thyme (or 1 teaspoon dried thyme)
  • a few generous pinches of salt and freshly ground black pepper, to taste
  • baguette
  • grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)

DIRECTIONS:


  • In a large heavy-bottomed stockpot, melt the butter over medium-high heat.  Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every 3-5 minutes.  Add garlic and sauté for 1 minute.  Stir in the flour and cook for an additional 1 minute.  Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
  • Add the stock, worcestershire sauce (optional), bay leaf, and thyme. Bring to a simmer.  Then reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered.  Season to taste with salt and pepper. Discard the bay leaf and sprigs of thyme.
  • Preheat oven to 400 degrees F.  While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minutes, until the bread is toasted and golden around the edges.  Remove and set aside.
  • Switch the oven to the broiler.  When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet.  Ladle the soup into each of them, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each).  Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly.  Remove and serve immediately.
  • *If you do not have access to a broiler or would like to save time, I also love just topping this soup with croutons and shredded cheese.