French Onion Soup is one of my favorite comfort foods. During a cold winter day there is nothing I crave more than a steaming hot bowl of this cheese-topped, ooeey gooeey, melt in your mouth soup.
As you may know by now, i’m a huge soup lover. I could eat it in any weather, at any time, in any place. But there is nothing better than a homemade bowl of freshly made soup. I’ve grown sick of the canned stuff, because they’re often packed with so much added salt. I’d rather put in the work to make a delicious and healthy homemade soup, where I control the ingredients.
This recipe takes a little more patience then some of my others, because you have to keep an eye on the onions so they don’t burn. But I promise it is worth it. So turn on some christmas music, pour yourself a glass of wine, and get cookin.
I had an onion hater at my house while I was cooking this soup, so of course the pressure was on to make something she wouldn’t absolutely despise. But when she tasted my recipe her exact words were “wow my mom’s going to be so proud of me for finally enjoying onions!”
Maybe this soup will transform the onion haters in your life, too. Give it a try and let me know what you think!
- 4-5 large yellow onions, thinly sliced
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1/2 cup dry white wine
- 6 cups of beef stock
- 1 teaspoon worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- French bread/Italian bread to top
- grated cheese of your choice (Mozzarella, Swiss, Asiago etc.)
- In a large pot, over medium heat, melt the butter. Add the onions and sauté until caramelized. You’ll need to stand by and stir every few minutes to avoid burning (about 30 mins).
- Add garlic and sauté for 1 minute.
- Stir in the flour.
- Stir in the wine to deglaze the pan, let cook for another minute – scraping onions off the bottom of pan.
- Add beef stock, worcestershire sauce, bay leaf, and thyme. Bring to a simmer.
- Reduce heat to low, and let cook for an additional 10 minutes.
- Cut bread into 1-inch thick pieces. You may toast these in a toaster oven, or regular oven until golden brown. If using a regular oven – lay bread out onto a baking sheet and bake in 400 degrees F until bread is golden brown.
- Ladle soup into oven safe bowls, align them onto baking sheet. Top soup with bread and shredded cheese.
- Switch the oven to the broiler and place bowls inside and broil for 2-5 minutes. The cheese should melt and start to bubble.
If you love this recipe as much as I do make sure to tag @dishesbyd! 🙂