We will forever be grateful to the French for introducing us to croissants, but their classic onion soup is not that far behind. Rich and comforting, the caramelized onions are best accompanied by a warm baguette topped with melted cheese. Ooh la la! Here’s our go-to recipe.
Ingredients:
- 4 large yellow onions
- 2 large sweet onions
- 6 tablespoons butter
- 2 sprigs fresh thyme
- 2 bay leaves
- ¾ cup dry white wine
- 3 tablespoons flour
- 4 cups beef broth
- 1 beef bouillon
- 1 ½ cups chicken broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper
Instructions:
- Slice the onions into ¼-inch slices (no thinner as they will reduce in size).
- Melt the butter in a large soup pot or dutch oven over medium-low heat. Add the onions and coat them in the butter. Leave them uncovered as they cook.
- Allow the onions to caramelize slowly for roughly 1 hour, stirring every 10-15 minutes. Use the wine to deglaze the residue left by the onions on the bottom of the pot.
- When the onions are almost done, sprinkle flour over them and cook for 2 minutes. Add any remaining wine and increase the heat to medium-high. Toss the onions more frequently.
- Once the onions are richly brown and sweet, add the beef broth, beef bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme. Simmer over medium heat for 45 minutes with the lid open a crack. After, remove the bay leaves and thyme stems and season to taste with salt and pepper.
- For cheesy toast to serve alongside, slice a baguette into ½ inch thick slices, brush with olive oil, and bake for about 5 minutes at 350°F.
- Then, increase the oven temperature to 450°F and top each baguette with cheese. Bake in the oven until the cheese melts and begins to bubble and brown.
