I've already told you about my picky eater hypocrisy, but this French onion soup is a special offense. I mean, it's onion soup! I'll tell you I don't even like onions over and over again, but I sure do like French onion soup. The deep, dark, rich broth that supports a huge crouton covered in bubbly gruyere cheese... what's not to like?
This soup is really very easy to prepare, but it takes patience. Caramelizing onions is one of those things that, despite half of the recipes I read, takes a whole lot of time. If you quit on them too soon, you miss out on a whole lot of flavor. If you get distracted, you could burn them. You just have to sit with them, watch them carefully, and wait for the magic. This last batch took a little over thirty minutes.
Once the onions are done, you are home free! The soup comes together quickly from there. A little wine to deglaze, a simmer with broth and thyme, and some prep of the bread and cheese and you are ready for showtime. Don't forget to remove the thyme stems from the simmered soup! The only other tricky part is getting the soup in and out of the oven for a trip under the broiler without spilling or burning yourself. Maybe this is only a challenge for me?
Give this soup a try for any lingering chilly Spring nights and I know you won't regret the time you put into it.
French Onion Soup
Ingredients
- 6 medium yellow onions, about 1½-2 pounds sliced in ½" strips
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon kosher salt
- ½ cup dry white wine
- 6 cups low-sodium beef broth
- 2 large sprigs thyme
- 6 ounces shredded gruyere cheese
- sliced baguette
- black pepper, to taste
Instructions
- Add sliced onions, butter, olive oil, and salt to a medium heavy-bottomed pot or Dutch oven.
- Over medium heat, cook the onions for 30-40 minutes, or until deeply caramelized. You'll have to stir them often, especially after the first 20 minutes. You may need to add a tablespoon or two of water to keep them from sticking or burning. Turn heat to medium-low if they start to cook too quickly.
- Once the onions are caramelized, deglaze the pot with the wine. Scrape with your wooden spoon to get all of the brown bits dissolved.
- Add in beef broth, pepper, and thyme sprigs. Bring the soup to a boil, then reduce the heat to maintain a simmer. Cover the pot and simmer for 15-30 minutes.
- When the soup is almost ready, heat the broiler and slice your baguette. Broil the baguette slices until golden on both sides.
- Ladle soup into broiler-proof bowls or ramekins and top with a toasted baguette slice. Sprinkle a generous heap of cheese over the top of the bread. Broil until the cheese is bubbling and golden. Serve immediately, being careful with the hot bowls!
[…] up of week 17 meals: so much good food this week! The French Onion Soup was so rich and delicious, and timed perfectly with a gray and cold day. Tonight’s flank […]