Fall’s French Onion Soup

Appetizers, Soups

Perfect for cozy fall evenings, this rich and cheesy French onion soup warms the soul with every savory spoonful.

 

Ingredients

  • ¼ cup unsalted butter
  • 5 yellow onions, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 bay leaves
  • 3-4 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine
  • 3 tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • ½ pound grated Gruyère cheese

 

Instructions

  1. Caramelize the onions: In a large pot over medium heat, melt the butter. Add the onions, garlic, bay leaves, thyme, and a pinch of salt and pepper. Cook, stirring occasionally, until the onions are soft and golden brown, about 25 minutes.
  2. Add wine: Pour in the red wine and bring to a boil. Reduce heat and simmer until the wine has mostly evaporated and the onions are dry, about 5 minutes. Remove the bay leaves and thyme sprigs.
  3. Incorporate flour: Sprinkle the flour over the onions and stir well. Lower the heat to medium-low and cook for 10 minutes to remove the raw flour taste.
  4. Simmer with broth: Slowly add the beef broth, stirring to combine. Bring the soup back to a simmer and cook for 10 minutes. Taste and adjust seasoning with salt and pepper.
  5. Prepare the toasts: Preheat the broiler. Arrange baguette slices on a baking sheet, top with Gruyère, and broil until the cheese is melted, bubbly, and golden brown, about 3–5 minutes.
  6. Serve: Ladle the hot soup into bowls and float the cheesy toasts on top. Enjoy!