Classic French Onion Soup

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6 large yellow onions, thinly sliced

4 tablespoons unsalted butter

2 cloves of garlic, minced

8 cups beef broth

1/2 cup dry white wine

2 bay leaves

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1 baguette, sliced and toasted

1 1/2 cups grated Gruyère cheese


Melt butter in a large pot over medium heat. Add onions and cook, stirring frequently, until caramelized (about 40 minutes).

Add garlic and cook for another minute.

Pour in wine, and scrape any browned bits off the bottom of the pot.

Add beef broth, bay leaves, and thyme. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Preheat the oven broiler.

Ladle soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of Gruyère.

Broil until cheese is bubbly and golden brown.

Prep Time: 10 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 30 minutes

Kcal: 300 per serving | Servings: 6

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