Classic Onion Soup
Discover the rich and savory depths of a Classic Onion Soup, a timeless French bistro staple perfect for warming up chilly evenings.
Prep time: 15 minutesCook time: 1 hourServes: 4
Ingredients
6 tbsp unsalted butter
4 large yellow onions, thinly sliced
2 cloves garlic, minced
2 tsp salt
1/2 tsp black pepper
1 tbsp all-purpose flour
8 cups beef broth
1/2 cup dry white wine
1 bay leaf
1/2 tsp dried thyme
1 baguette, sliced
2 cups Gruyère cheese, grated
Instructions
1. Melt butter in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 30 minutes.
2. Add minced garlic, salt, and black pepper to the pot. Cook for 1-2 minutes until fragrant.
3. Sprinkle flour over the onions and stir to coat. Cook for an additional 1-2 minutes.
4. Gradually add beef broth, stirring constantly, followed by the white wine, bay leaf, and thyme. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
5. Preheat the oven broiler. Place baguette slices on a baking sheet and toast until golden brown on both sides.
6. Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, place toasted baguette slices on top, and sprinkle generously with Gruyère cheese.
7. Place bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Serve hot.
Storage
Store leftover soup without baguette and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat soup in a pot over medium heat until warmed through. Broil fresh baguette slices with cheese for a few minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
