French Onion Soup Recipe

French Onion Soup
Submitted By: Taz


2 lbs Sweet Onions (Vidalia or Walla Walla) – radial sliced
2 cloves Fresh Garlic – small chopped
3 Sprigs Fresh Thyme - tied
2 Bay Leaves - tied
1 Cup (apx ½ Bottle) Dry White Wine 
4 Cups (1 Quart) Beef Broth - homemade preferred - can substitute low sodium store bought
½ stick Unsalted Butter
1 French Baguette - sliced ½ inch thick
Gruyère Cheese - 2 slices per serving OR ½ lb grated
Kosher Salt to taste
Fresh Ground Black Pepper to taste

  1. Preheat oven to 350ºF
  2. Arrange baguette slices in a single layer on a large baking sheet - Toast on center rack, flipping once, until completely dry (apx 15 minutes total) - Set aside - Can allow 'Croûtes' to cool to room temperature and store in a zip top bag at room temp for up to 3 days at this point
  3. Melt butter in a large, heavy bottomed pot over medium-low heat - Add onions and garlic, season with a little salt and pepper - Allow to cook (stirring regularly) until softened and deep golden in color (10-30 minutes) - DO NOT rush this step! Cooking too quickly over higher heat will make onions bitter and add a scorched flavor to the finished soup
  4. Add wine to onions and bring to a simmer - Allow to simmer for 3-5 minutes until slightly reduced in volume
  5. Tie thyme sprigs and bay leaves together with a little kitchen twine - Add to pot along with beef broth and bring back to a boil - Reduce to a simmer and allow to simmer uncovered (stirring occasionally) for 30-45 minutes - Adjust seasoning
  6. Remove thyme and bay leaves from soup and discard - You can allow soup to cool to room temp and store refrigerated in an airtight container for up to 3 days at this point
  1. IF soup is cold, reheat over medium heat before proceeding
  2. Preheat broiler on high
  3. Divide soup into 4 - 6 oven safe soup crocks, ramekins, or bowls
  4. Float croûtes in each (1 - 3 pieces) to cover soup as much as possible (cut to fit if necessary) - Cover croûtes with 2 slices OR grated cheese (completely cover serving dish tops - allow some to hang over the edge for 'traditional look')
  5. Arrange prepared servings on a shallow baking pan or baking sheet and broil 4-5 inches from broiler until cheese is melted and 'bubbly'
  6. Serve hot

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