Onion soups date to Roman times. They were considered poor people’s food because onions were plentiful and easy to grow. French onion soup originates in Paris in the 1700s. Made with beef broth and caramelized onions, it’s an easy classic. The soup is often topped with croutons or crusty bread with cheese melted on top. The soup became popular in the United States in the 1960s when interest in French food was high.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup red wine
- 3 heaping Tbsp all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- ½ lb grated Gruyère cheese
Directions
- Melt butter in a large pot over medium heat.
- Add onions, garlic, bay leaves, thyme, salt, and pepper and cook until onions are very soft and caramelized, about 25 minutes.
- Add wine and bring to a boil. Reduce heat and simmer until wine evaporates and onions are dry, about 5 minutes.
- Discard bay leaves and thyme sprigs.
- Dust onions with flour and stir, turning heat to medium low so flour doesn’t burn. Cook 10 minutes to remove raw flour taste.
- Add beef broth and bring soup to a simmer. Cook 10 minutes.
- Season with salt and pepper. Keep warm.
- Preheat the broiler.
- Place baguette slices on baking sheet and lightly toast under broiler. Set aside.
- When ready to serve, ladle soup into ovenproof bowls and arrange on baking sheet.
- Top each bowl with one or two slices of baguette.
- Sprinkle cheese over each and place under broiler until cheese melts and is crusty brown around the edges, about 3–4 minutes.
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