I never thought I’d be wishing for a warm bowl of soup in April.. but with Spring lagging behind, I thought it would be nice to cozy up at home with a bowl of this deliciously cheesy French Onion Soup! I’ve always loved French Onion Soup, I mean what’s not to like, caramelized onions in a rich broth topped with bread and cheese?! Yesss please! Whenever I’m at a restaurant and there’s French Onion Soup on the menu, you know I’m ordering it!
Here’s my Grocery List:
- 4 Vidalia Onions
- Extra Virgin Olive Oil
- 3 Bay Leaves
- 4 Springs of Thyme
- 2 Cartons of Low Sodium Beef Broth
- Red Wine
- 1 French Baguette
- Swiss Gruyere Cheese
These soups are perfect to serve at family dinner or even a dinner party. They may look like fancy little soups but it’s actually so easy to make, low maintenance and a crowd-pleaser! I honestly don’t know why I don’t make it more often!!
This recipe is pretty straight forward and makes a LARGE pot of soup. It’ll serve about 6 people, if it’s just the two of you, half the recipe or make the full batch and freeze the rest. I started by caramelizing 4 large white onions in a pot with the olive oil, butter, fresh bay leaves and thyme! Ahh, the smell of caramelizing onions is so delicious, I was practically drooling. This takes about 15 or so minutes to get the onions cooked down. I added in a cup of good red wine, you know what they say, if you’re not going to drink the wine, don’t cook with it!
I also added a bit of flour to help thicken up the soup, just a bit and sim simma it for about 15-20 minutes so all the flavours meld together.
NEXT, the best thing about this dish.. the crostini and Gruyere cheese. I picked up a fresh French Baguette from the market and this Swiss Gruyere cheese and just grated it. You can also pick up slices of regular Swiss Cheese, which is a little milder in flavour or Emmental, just another variation of Swiss cheese! Popped the bread right on top of the hot soup, a healthy handful of grated Gruyere and broiled for about 5 minutes until the cheese was bubbling and started to brown.
I honestly can’t remember where I picked up these French Onion Soup bowls from. But, linking some similar ones for you here, here, and here! You don’t even need them if you’re not planning on making French Onion Soup that often, just ladle your delicious soup in a regular bowl, broil the cheese baguette slices on a baking sheet and broil them in the oven separately. It works just as well.
The Best French Onion Soup
- 3-4 White Onions
- 2 tbsp extra virgin olive oil
- 6 tbsp butter
- 3 fresh bay leaves
- 4 sprigs of thyme
- 1/4 cup flour
- 1 cup red wine
- 8 cups beef broth low sodium
- 1 French Baguette
- Gruyere Cheese
In a large dutch oven, on medium-high heat, heat the oil and melt the butter. Add the onions, bay leaves and thyme and sauté until the onions are translucent and starting to caramelize. About 10-15 minutes.
Add the red wine and deglaze the pot. Sprinkle in the flour and stir continuously to cook out the flour.
Add the beef stock and bring the soup to a boil, lower the heat and simmer for 20 minutes or so until the soup is thickens slightly. Season with salt and pepper. Discard the thyme sprigs and bay leaves.
Turn the oven on broil. Ladle the French Onion Soup into oven safe bowls. Slice the baguette into 3/4 inch slices and grate the Gruyere cheese.
Top each bowl with a layer of the baguette, a generous handful of cheese and place the bowls under the broiler for about 5 minutes until the cheese starts to bubble and brown.
I hope you guys enjoy this French Onion Soup recipe! It’s the perfect, chilly weekend to enjoy this warm and hearty soup! Let me know if you try it!
Stay warm you guys,
Adapted from Tyler Florence’s French Onion Soup.