French Onion Soup
French onion soup is one of those ultimate comfort foods in my eyes, delicious caramelized onions swimming in a rich beef broth, topped with a toasted baguette slice and loaded with gruyère and Swiss cheese. Does it get better?! I don’t think so.
This recipe does require a bit of time, but I promise you it’s so worth it! You start by slicing your onions and placing them into your Dutch oven with some butter and a little oil, you’re going to slowly caramelize in the oven, don’t skip this step, I promise you again so worth it! The flavors you get from the caramelized onions definitely is a game changer in French onion soup in my opinion!
After you go through the caramelization steps, you will move the Dutch oven filled with those beautiful onions to your stove top and begin the broth process.
While the broth is finishing up I like to take my baguette and cut into slices, butter it and pop it under the broiler to get nice and toasty!
When all that is done, now we will place ladle some of that delicious French onion soup into our ramekins, place that toasty baguette slice and top with cheese, I like a combo of gruyère and swiss.
Place under the broiler for a few minutes to get the cheese nice and melty. Carefully remove from oven, the ramekins will be extremely hot.
Now the moment you worked so hard for. Time to enjoy and savor the amazing flavors. 🤤
This soup pairs well with Pinot Noir or a nice Bordeaux. Whichever I want to drink with my soup, is usually what I like to use during the cooking.
French Onion Soup
- Dutch Oven
- 4 lbs sweet onions sliced
- 4 tbsp butter sliced
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cups water
- 1/4 cup red wine a wine you would drink is best
- 1 tbsp balsamic vinegar good quality
- 3 garlic cloves minced
- 8 cups beef stock
- 1 tbsp demi glace
- 7 sprigs fresh thyme
- 1 bay leaf.
- 1 baguette sliced
- 3 tbsp avocado oil
- 2 garlic cloves minced
- shredded gruyère
- swiss sliced
- Preheat oven to 400f.Slice the onions into 1/4" slices. Grease dutch oven with avocado oil, add onions, butter, salt and pepper. Cover and place on middle rack of oven.
- Cook for 60 minutesRemove pot, stir onions. Return lid, leaving slightly cracked to allow steam to escape. Cook for additional 60 minutes.
- Remove pot again, stir onions, scraping sides and bottom of pot. Return to oven and cook for another 45 minutes, with lid cracked.
- Remove pot from the oven and carefully place on stove top over medium-high heat. Stir frequently. Cook uncovered 25 minutes, or until onions begin to deepen in color. Once moisture is gone add 1/4 cup of water, deglaze the pan and allow the water to evaporate between each addition. 1/4 at a time.Stir in wine, balsamic vinegar and garlic. Cook 3-5 minutes letting the wine reduce.Pour in beef stock, demi glace, thyme and bay leaf.Simmer for 35-40 minutes.Discard bay leaf, taste and season according with salt and pepper.
- Preheat Oven to 400Whisk garlic and olive oil together.Brushed on sliced baguette. Toast for 3-5 minutes.Spoon soup into ramekins.Place toasted baguette onto soup. Top with shredded guyère and swiss.Place under broiler until cheese is nicely melted and golden.