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French Onion Soup | aberdeenskitchen.com

Classic French Onion Soup


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  • Author: Aberdeen
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 3 lbs sweet onions, halved and thinly sliced
  • 6 tablespoons unsalted butter
  • 3 tablespoons all purpose, unbleached flour
  • 1 cup red wine
  • 8 cups beef stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Salt and pepper to taste
  • 1 baguette, thinly sliced
  • 1 1/2 cups Gruyère cheese, grated


Instructions

  1. In a large pot, melt butter over medium heat. Add the onions and cook until they are very soft and caramelized, about 30 minutes, stirring to avoid any burning.
  2. Stir in the flour and cook about 1 minute, until golden. Pour in wine, scraping up any browned bits on the bottom of the pan. Reduce heat to a simmer, and cook until most of the wine has evaporated.
  3. Add the beef stock, thyme sprigs, and bay leaves.* Bring to a boil, reduce heat to a simmer, and cook another 30 minutes (until reduced by 1/4). When ready, remove from heat and take out the bay leaves and thyme sprigs. Add salt and pepper to taste.
  4. While soup is simmering, preheat the broiler. Brush the top of the baguette slices with a little olive oil and place on a baking pan. Broil for 2-3 minutes, until lightly toasted.
  5. When ready to eat, ladle soup into oven safe bowls, top with toasted baguette slices and Gruyère cheese. Place bowls on a baking sheet and broil for 2-3 minutes, until cheese is bubbling and golden.
  6. Remove from heat and let cool for 2 minutes. Top with fresh thyme and serve immediately.

Notes

Tie the thyme sprigs and bay leaves together with a little butcher twine for easy removal!

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
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