Description
This comforting French onion soup recipe is filled with caramelized onions, a deep beef flavor, toasty bread, and lots of gooey cheese.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 5–6 large sweet onions, sliced
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme
- 1 1/2 tablespoons stone ground mustard
- 1/2 cup white wine (Could use white cooking wine)
- 1 teaspoon worcestershire sauce
- 6–7 cups beef stock or beef bone broth
- 1 bay leaf
- salt and fresh black pepper to taste
- 1 French baguette, sliced
- 1/2 lb. gruyere cheese, sliced
Instructions
- Heat a large dutch oven to medium high heat.
- Add butter to the pan along with all the sliced onions. (It will probably overflow, but don’t worry they will go down)
- Cook onions until they are cooked down by more than half and caramelized (a light brown color) not burnt. About 40 minutes, stirring occasionally.
- Next add garlic, thyme, stone ground mustard, and Worcestershire sauce to the onions. Stir everything in and saute for 1 minute.
- Add in the white wine to deglaze the pan. Scraping all the good flavor off the bottom of the pan.
- Next, add in the beef stock and a bay leaf. Stir around and then cover.
- Simmer for 10-15 minutes.
- Remove the bay leaf from the soup.
- Preheat oven to HIGH broiler.
- Scoop the desired amount of soup into oven-safe bowls and place the bowls on a baking sheet.
- Add a 1-2 slices of baguette to each bowl, along with 1-2 slices of gruyere cheese.
- Place under broiler until the cheese is bubbling, about 2-4 minutes. (keep an eye on it)
- Remove from broiler and serve!
Nutrition
- Serving Size: 1 bowl of soup (bread & cheese not included in nutrition info)
- Calories: 189
- Sugar: 17 g
- Sodium: 601 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
