Savory Herb-Infused French Onion Soup
A comforting bowl of Savory Herb-Infused French Onion Soup featuring slow-cooked onions, a rich beef broth with aromatic herbs, and a delightful cheesy toast topping, perfect for a cozy meal anytime.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
3 lbs yellow onions, thinly sliced
4 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
2 tsp fresh thyme leaves
1/2 cup dry white wine
8 cups beef stock
1 bay leaf
1 tbsp Worcestershire sauce
1 baguette, sliced
8 oz Gruyere cheese, grated
2 tbsp olive oil
1/4 cup chopped fresh parsley
Instructions
1. Melt butter in a large pot over medium-low heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are golden brown and caramelized, about 40 minutes.
2. Stir in minced garlic and thyme. Cook for another 2 minutes until fragrant.
3. Pour in white wine to deglaze the pot, scraping up any browned bits. Simmer until the wine has evaporated.
4. Add beef stock, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Preheat the oven to 400°F. Brush baguette slices with olive oil and toast until golden, about 5-7 minutes.
6. Remove and discard the bay leaf from the soup. Ladle soup into oven-safe bowls, top each with a toasted baguette slice, and sprinkle generously with grated Gruyere cheese.
7. Place bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes.
8. Garnish with chopped parsley before serving.
Storage
Refrigerate soup in airtight containers for up to 3 days. Store the bread separately to prevent sogginess.
Reheating
Reheat soup gently in a pot over medium heat until hot, stirring occasionally. Toast cheese-topped bread separately under a broiler 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.
