French Onion Soup
Servings:
6
Prep Time:
20 minutes
Cook Time:
80 minutes
Difficulty:
Medium
Ingredients
- 1.5 kg Yellow onions
- 50 g Butter
- 2 tbsp Olive oil
- 1.5 liter Beef stock
- 150 ml White wine
- 1 whole Bay leaf
- 2 sprigs Fresh thyme
- 200 g Bread (for croutons)
- 150 g Gruyère cheese (grated)
- 1 to taste Salt and pepper
Instructions
- Slice onions thinly.
- Heat butter and olive oil in large pot over medium heat.
- Add onions, cook slowly for 30-40 minutes, stirring occasionally, until deeply caramelized and dark golden.
- Deglaze pot with white wine, scraping up browned bits.
- Add beef stock, bay leaf, and thyme.
- Simmer for 20 minutes.
- Meanwhile, slice bread and toast in oven at 400°F (200°C) until golden.
- Season soup with salt and pepper.
- Preheat broiler.
- Ladle soup into oven-safe bowls.
- Top each bowl with toasted bread and grated Gruyère.
- Place under broiler until cheese melts and bubbles (2-3 minutes).
- Serve immediately.