- 4 large onions, sliced thinly
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves
- 1 bay leaf
- 1 cup red wine
- 6 cups beef stock
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 slices of baguette
- 1 cup grated Gruyere cheese
- Start by slicing the onions thinly. In a large pot, melt 4 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onions to the pot and stir occasionally for 10-15 minutes until they become soft and caramelized.
- Add 2 cloves of minced garlic, 1 teaspoon of thyme leaves, and 1 bay leaf to the pot. Stir well to combine and cook for another 2-3 minutes.
- Pour in 1 cup of red wine and deglaze the pot by scraping the bottom with a wooden spoon. Cook for another 5-7 minutes until the wine has reduced by half.
- Add 6 cups of beef stock to the pot along with 1 teaspoon of Worcestershire sauce. Bring the soup to a simmer and let it cook for 30-40 minutes. Season with salt and pepper to taste.
- Preheat the broiler in your oven. Cut 8 slices of baguette and brush them with a little bit of olive oil. Toast the bread under the broiler for 1-2 minutes until golden brown.
- Ladle the soup into oven-safe bowls and place a slice of toasted bread on top of each bowl. Sprinkle 1/4 cup of grated Gruyere cheese over each slice of bread.
- Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is melted and bubbly.
- Remove the bowls from the oven and let them cool for a few minutes before serving. Enjoy your delicious homemade French onion soup!
- The key to making delicious French onion soup is to caramelize the onions slowly over low heat. This will take some time, but it’s worth it for the depth of flavor it adds to the soup.
- If you don’t have beef stock, you can use chicken or vegetable stock instead.
- Gruyere cheese is the traditional cheese used in French onion soup, but you can substitute it with any other type of cheese you prefer.
- For a vegetarian version, you can use vegetable stock and omit the Worcestershire sauce. You can also add some sliced mushrooms to the soup for extra flavor and texture.
- If you don’t have oven-safe bowls, you can still make the soup and cheese toasts separately. Simply place the cheese toasts on a baking sheet and broil them in the oven until the cheese is melted and bubbly. Then, serve them alongside the soup.
- French onion soup can be made ahead of time and stored in the fridge for up to 3 days or in the freezer for up to 3 months. Simply reheat the soup and cheese toasts in the oven before serving.
French onion soup is a classic dish that is both delicious and comforting. With just a few simple ingredients and some patience, you can easily make this soup at home. Serve it as an appetizer or as a main course, and enjoy the warm, rich flavors of this classic dish. Bon appétit!