French Onion Soup

"Delish. Better than restaurant French onion soup! I couldn't believe it! Will make again and again!"

- Lizzy M.

READER REVIEW

2 large red onions 6 cups beef broth ⅓ cup port wine 1 baguette 1 pound Gruyere cheese 4 tbsp. butter 1 tsp. fresh thyme salt & pepper to taste

INGREDIENTS

FULL RECIPE

French Onion Soup

YIELD

6 servings

COURSE

soup

TIME

50 min.

LEVEL

easy 

Slice 6 pieces of bread about 1 inch thick, and toast them at 250 F. for 15-20 minutes. Grate 1 pound of Gruyere and chop 2 large red onions into chunky pieces.

1.

Add 4 tbsp. of butter to a large pot. Add chopped onions. Cook until soft and slightly browned, stirring occasionally. Add 1 tsp. of thyme and sprinkle with fresh pepper. Mix with onions for 1 minute.

2.

Pour ⅓ cup quality port wine or sherry into the onions and stir. Allow to reduce and caramelize for 5 minutes.

3.

Once bread is done toasting, remove them and raise oven temperature to 450 F. Pour 6 cups of beef broth into the onions. Turn heat to high and simmer for 15 minutes. Sprinkle with pepper and 1 tsp. salt.

4.

Pour soup into bowls and place toasted bread on top of each bowl of soup.

5.

Add a nice big sprinkle of cheese.  Place carefully in the oven for 10 minutes, or until cheese is crispy around the edges.

6.

Remove from oven carefully and serve.

7.