French Onion Soup is a favorite of mine.
I love the way my house smells while it’s simmering on the stove, I love how simple it is to prepare, and I love biting into that cheesy crusty bread on top of the yummy soup.
We always make a big batch of this because it heats up beautifully the next day. The last time I made this, sweet Ashby asked for it for breakfast the next day 🙂 .
Now, the hardest part about French Onion Soup is the patience it takes to really caramelize your onions. You will be tempted to stop the process after 10 minutes. You’ll really be ready to stop after 25 minutes. But you need to wait at least 40 minutes before you stop (and proceed with the rest of the recipe). The onions will smell so good and look delish, so it’s tempting to cut the process short, BUT DON’T! Wait it out for optimal results! Forty minutes is the key 🙂 .
This recipe serves six.
4 tablespoons butter
1/4 cup Extra Virgin Olive Oil (EVOO)
7 large onions, chopped
lots of salt and pepper
2 bay leaves
3 tablespoons chopped thyme
2 tablespoons chopped sage
4 garlic cloves, chopped
1/4 cup flour
1/2 cup red wine (I used a Pinot Noir)
1 (32 oz) box of beef stock
a crusty loaf of bread, sliced into pieces
2 cups of shredded Gruyere cheese (maybe even more!)
Preheat your oven to 450 degrees.
In a large pot over medium-high heat, melt your butter. Next, add in your EVOO and chopped onions along with a generous pinch of both salt and pepper. Stirring often, begin to caramelize your onions down in the pot (this will take a total of 40 minutes). About 15 minutes into the caramelizing, add in your bay leaves and chopped herbs. Continue stirring and caramelizing.
After 40 minutes, stir in your garlic cloves followed by your flour. Stir everything together for just a minute before whisking in your red wine, stock and another big pinch of salt and pepper. Bring everything up to a bubble and then reduce the heat to low and allow the soup to simmer another 20 minutes.
Next, take your oven-safe dishes and ladle soup into each one. Top the soup with your sliced bread and a mound of shredded Gruyere. Put these dishes on a cookie sheet and slide them into your pre-heated oven just to toast the top and melt the cheese (about 4 to 5 minutes). Remove from oven and serve.
This recipe takes time and doesn’t come together quickly…but it’s simple, hearty and extremely filling. On a cold night, nothing beats a bowl of French Onion Soup!