French onion soup is one of my go-tos at a restaurant. It’s a comfort food for me and I love seeing how everyone puts their own spin on the classic. I have been wanting to make it for a while now and finally did. It was a fun activity for Dyl & I and turned out AMAZING. It takes some time (I like to call it a labor of love), but the soup was well worth the wait and definitely hit the spot. The time that went into it also gave me an appreciation for anything with caramelized onions on it! This recipe was a winner, but there is a lot of room to put your own spin on it
Cooking Time: 1 ½ hours
Make it your own: try a few types of onions, a different cheese, or a mix of chicken and beef broth!
4 tablespoons butter
4 vidalia onions, sliced thin (about ⅛” thick)
1 tablespoon granulated sugar
8 cups beef broth
2 cloves garlic, minced
1 tablespoon all-purpose flour
4 Fresh thyme sprigs
2 teaspoons black pepper
2 teaspoons salt
1 tablespoon worcestershire sauce
1 cup shredded gruyere cheese (this is usually expensive, but I found it preshredded at Wegman’s for around 3 bucks in the cheese section!)
- In a large pot set over medium heat, melt the butter.
- Add sliced onions to the pot with melted butter. Stir occasionally until the onions are soft and golden, about 20 minutes.
- Add the sugar to the onions to help with caramelization. Cover pot and stir occasionally until onions become brown in color using a splash of beef broth when you stir to help with deglazing which removes brown bits from sides of pot. Be patient, caramelization takes time, but is worth the wait because the caramelized onions are the star of this dish. This took me 30-40 minutes.
- Once onions are a light brown, add the minced garlic. And allow to cook with onions for 2 minutes.
- Add flour and stir. Then add remainder of broth, thyme sprigs, black pepper, salt, and worcestershire sauce.
- Allow to simmer for 20 minutes.
- While soup is simmering, slice bagette into slices with desired thickness. Lay on baking sheet and sprinkle with gruyere cheese. Broil for 2-3 or until cheese is melted. Keep an eye on these! They broil fast and can get burnt easily.
- Ladle soup into bowl and place gruyere toast in bowl.
- Serve immediately and enjoy!
Tip: Serve smaller portions and save the rest for later in the week or make a double batch and freeze for a chilly day!