French Onion Soup
I’ve been craving for one of my favorite soups for days now: a good French Onion Soup with a cheesy toast on top. This so called soupe à l’oignon gratinée is a great recipe for a starter or a light dinner on cold winter days.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 yellow onions (about 1½ lb)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cloves garlic
- 4 cups chicken broth (or beef broth for the traditional version)
- ½ cup dry white wine (like Sauvignon Blanc or Chardonnay)
- 3 tbsp Cognac or whiskey
- 1 a small bundle of herbs such as thyme (rosemary, savory, and bay leaf, tied together with kitchen twine)
- Salt and pepper
- 8 slices of baguette (day-old or lightly stale bread works best)
- 1 clove of garlic
- 1 cup grated cheese (Gruyère, Comté, or Emmental — or you can use Swiss or Jarlsberg if easier to find)
Instructions
- 1
Peel and thinly slice the onions. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onions and cook until they start to turn translucent. Stir in the minced garlic, season lightly with salt and pepper.
- 2
Let the onions cook slowly for 40 to 60 minutes, stirring often, until they’re deeply golden, soft, and reduced in volume.
- 3
Deglaze with the Cognac (or whiskey) and stir well, scraping up all the browned bits from the bottom of the pot. Let it reduce for about 2 minutes.
- 4
Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. Add the white wine and let it reduce for another 2 minutes. Then pour in the broth and add the herbs. Simmer gently for 25 to 30 minutes over low heat.
- 5
Slice the baguette and toast the pieces until golden. While still warm, rub each slice with the cut side of the garlic clove for that subtle garlicky flavor.
- 6
Ladle the soup into oven-safe bowls or small crocks. Place one or two toasted bread slices on top, sprinkle generously with the grated cheese,
- 7
Broil for 3 to 5 minutes in your oven, until the top is golden and bubbling.
- 8
Garnish with a few sprigs of fresh thyme and serve immediately, ideally straight from the oven, piping hot and perfectly cheesy.