French Onion Soup
Servings 4
Equipment
- Large Dutch oven
- 4 Ovenproof Soup Bowls
- Baking Sheet
Ingredients
Caramelized Onions:
- 1 tbsp butter
- 1 tbsp olive oil
- 8 cups of yellow onions thinly sliced (3-4 large onions)
- ½ tsp salt
- ½ tsp sugar
- 3 cloves of garlic minced
Soup:
- 8 cups of beef broth
- 1 bay leaf
- ½ tsp dried thyme
- Sea salt and freshly cracked black pepper to taste
Cheesy Baguette Slices:
- Baguette slices toasted (1 or 2 per bowl)
- 2 cups of Swiss cheese or Gruyere cheese shredded
Instructions
- Caramelize the onions by heating the butter and olive oil in a Dutch oven pot over medium heat. Add onions, salt, and sugar, then cook, stirring occasionally, until caramelized & tender, about 45 minutes. Side Note: Add some water if they get dry.
- Once the onions are caramelized, add the minced garlic and cook, stirring constantly, for about 60 seconds.
- Add the above ingredients to the onions, and simmer over medium-low heat for 1½ to 2 hours. Taste & re-season if needed.
- Divide the soup among 4 ovenproof bowls.
- Arrange toasted baguette slices on top of the soup and sprinkle with shredded cheese.
- Place the bowls on a cookie sheet lined with foil and place under a preheated broiler.
- Cook until the cheese melts and forms a crust on the tops of the bowls.
- Serve immediately. Enjoy.