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French Onion Soup

Rich, decadent and silky French onion soup is the ultimate comfort food with caramelized onions, garlicky bread and gruyère cheese. You don't have to go to a French bistro to have delicious onion soup, it can be made easily at home! The key to this luxurious soup is having the patience to let the onions get as caramelized as you can without burning them. The darker the onions, the more depth and flavor the soup will have.

Cognac is one of the secret ingredients in this soup. It adds roundness and complexity to the soup. Of course it is optional but I highly recommend including it.

Traditionally the soup is poured into a ramekin and topped with bread and sprinkled with cheese then broiled. I think using gruyère croutons turns out equally delicious and easier to make at home.

Serves 6 for a starter or 4 for a main dish.

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Cuisine
Courses , ,
Time
Prep Time: 15 15 mins Cook Time: 2 2 hrs Total Time: 2 hrs 15 mins
Servings 6
Best Season Winter
Description

Silky, decadent and comforting French onion soup with gruyère croutons. 

Ingredients
    French Onion Soup
  • 6 Large yellow onions
  • 1 quart Beef broth
  • 2 tablespoons Butter
  • 2 tablespoons Olive oil
  • 1/2 cup Dry white wine
  • 2 tablespoons Cognac (Optional)
  • 2 Bay leaves
  • 5 Sprigs of dry thyme
  • Gruyère Croutons
  • 4-6 slices French baguette
  • 1/2 cup Gruyère (Grated)
  • 1 clove Garlic
Instructions
  1. Caramelize the Onions

    Slice the onions and add to a Dutch oven or large pot. Add the butter, olive oil and salt. Cook on medium-low heat for 45-60 minutes, mixing occasionally. 

    The key to French onion soup is caramelizing the onions. Slow and steady is key, cooking the onions too fast will cause them to burn.
  2. Simmer the Soup

    When the onions are nicely caramelized add the white wine to deglaze the bottom of the Dutch oven. Let cook for a minute then add the beef stock, herbs and cognac. Simmer for 60 minutes. 

  3. Broil the Gruyère Croutons

    Quarter the baguette slices until crouton. Rub the bread with a clove of garlic. Sprinkle generously with gruyère cheese and broil for 5 minutes or until golden brown. 

    Serve the soup with the croutons on top.