French Onion Soup has it all - gooey, rich, and a balance of sweet and savory. It's just perfect for a cold night. I recently made some as a special treat to help with the winter blahs. It's so comforting and satisfying that you can forget for a time about the snowy February outside.
French Onion Soup does take some time because the onions have to caramelize very slowly. Mountain Meadow Beef Bone Broth, however, is a major time saver. You get a homemade flavor without all the time and effort.
French Onion Soup - The Easy Way
- In a heavy dutch oven or stock pot, melt butter over medium heat. Add onions.
- When the onions become translucent, turn the heat to medium-low. Continue cooking the onions until they caramelize. It will take about 50 to 60 minutes. Stir frequently. When they begin to get slightly brown, you should watch them carefully to avoid burning.
- When the onions are caramelized, add garlic and cook for another minute.
- Add red wine and deglaze the pot. Add broth, thyme and bay leaf. Stir and let simmer for 20 minutes.
- While the soup is simmering, cut 4 slices of baguette, 1-inch thick. Place on an oven proof dish and cover the bread with Swiss cheese. Place under the broiler for 3 or so minutes until the Swiss cheese is melted. Add the parmesan cheese on top of the Swiss cheese and place under the broiler again for a minute until everything is nice and gooey.
- Season the soup with salt and pepper.
- Ladle soup into 4 bowls, place a piece of bread with melted cheese on top of each bowl of soup, and serve immediately.
Traditionally, Gruyere cheese is used. If you have it, use 4 ounces.
If you have oven safe ramekins, instead of broiling the cheese on the bread on a separate dish and placing on the soup afterwards, you can dish the soup into the ramekin, place the bread onto the soup, add the cheese, and broil.