French Onion Soup

Ohhhhh, how I’m a sucker for French Onion Soup. The cheesier, the better. This recipe is a lot easier than I thought it would be. It only requires a few ingredients and takes no time at all to create your restaurant worthy French Onion Soup. 

I am using the mini cocottes again for this recipe, but you can use any oven safe dish you may have at home. When cooking the onions, caramelize them on a low heat for at least 20 minutes. This slow caramelization process will add so much flavor to the soup!

Let me know if you decide to give this one a try. Super cozy for a blustery January day.

FRENCH ONION SOUP

PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL: 40 minutes
SERVES: 4

INGREDIENTS: 

• 3 medium yellow onions (or 8 shallots) sliced very thin
• 3/4 stick of salted butter
• 3 cups of beef broth
• 1 bay leaf
• 1 cup shredded gruyere cheese
• 2 teaspoons red wine vinegar
• pinch of ground pepper
• 4 thick slices of bread (you can always use frozen garlic bread here! I really like Julian’s Recipe!)
• ¼ teaspoon fresh thyme and more for garnish

INSTRUCTIONS:

1. Preheat oven to 400°
2. Peel and chop yellow onions, thinly sliced
3. Heat butter in skillet or large sauce pan, cook onions over low heat for 20 minutes
4. Add beef stock, bay leaf, fresh thyme, red wine vinegar and pepper and cook on low for an additional 10 minutes
5. Discard the bay leaf and divide the soup into oven safe bowls
6. Top with bread slices a little larger than the size of the bowl
7. Sprinkle a significant amount of cheese on top of bread
8. Bake in oven for about 8 minutes, or until cheese is melted
9. Garnish with additional fresh thyme and serve warm