French Onion Soup
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
4-6 bowls
- Serves:
- 4-6
ingredients
- 6 medium yellow onions
- 6 cups beef broth
- 1⁄2 cup dry white wine (pinot grigio) or 1/2 cup cabernet sauvignon wine
- 1 tablespoon minced garlic clove
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon thyme
- 1 bay leaf
- 4 -6 pieces crusty bread, thick
- 8 -10 slices provolone cheese
- salt
- pepper
directions
- Start by thinly slicing onions.
- As you are slicing, in a large stock pot add oil and butter over medium heat. Add onions to the pot as you chop them.
- Add 1 teaspoon of thyme and salt and pepper to taste.
- Cook the onions for about 15-20 mins over medium heat STIRRING FREQUENTLY so the onions do not burn but start to become tender, sweet and carmel in color.**After about 10 minutes of cooking, add 1 teaspoon of sugar to help carmelize the onion. The last minute of cooking, add your garlic.
- Preheat your oven to the broiler setting.
- When the onions are done, add your bay leaf and wine to de-glaze the pot.
- Add beef broth and simmer to bring to a boil.
- After soup is to a boil, place oven safe crocks/bowls on a cookie sheet and ladle soup about 3/4 the way full.
- Float a piece of the French bread in each bowl.
- Top the bread with a slice or two of cheese.
- Place cookie sheet into the broiler for approximately 5 mins or until the cheese starts to bubble and brown.
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