It’s that time of the year! It’s French onion soup season! It’s not like you can have it any time. I’ll share a very simple French onion soup recipe in this recipe that I love making for my loved ones.
French Onion Soup
Print RecipeIngredients
- 2 quarts of beef stock, homemade preferred but low sodium store-bought beef stock works as well
- 3 large Spanish onions, finely sliced
- 1 Bouquet of Garni tied in cheesecloth (next 5 ingredients)
- 4 sprigs thyme
- 4 sprigs parsley
- 4 peeled garlic cloves
- 10 whole peppercorns
- 1 bay leaf wrapped
- 1 stick of butter
- 1 baguette, sliced into half-inch slices
- 1 cup of red wine
- ½ pound of shredded Gruyere cheese
- ¼ cup of all-purpose flour
- 2 teaspoons of parsley, finely chopped
- 3 garlic cloves, peeled
- Extra virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Brush the slices of bread with some olive oil and place them on a parchment-lined cookie sheet.
- Bake for about 8 minutes, turn them over and bake for another 5 minutes.
- Take them out and let them cool slightly; while still warm, rub each piece of bread with the peeled garlic cloves on both sides and set aside.
- In a large both, bring the broth and Bouquet Garni to a simmer and turn off the heat.
- In a separate pot, melt the butter over medium heat. Then, add the onions along with a few pinches of salt; slowly cook the onion for about 45 minutes, stirring frequently.
- Once the onions start caramelizing, add ground pepper and flour; cook for about 5 more minutes and add the red wine.
- Reduce the wine by half and slowly start adding the stock; bring the entire mixture to a boil and simmer for 30 minutes; taste and adjust seasoning.
- Preheat broiler, arrange 4 bowls on a cookie sheet, ladle soup into the bowls.
- Float 3 to 4 pieces of garlic bread per bowl and top with a handful of Gruyere cheese.
- Broil until golden brown, which is about 3 to 4 minutes.
- Remove from broiler, sprinkle the parsley and carefully set the bowls on smaller plates, using wet paper towels to secure bowls to the plates.
