About the Recipe
French onion soup is a classic dish featuring caramelized onions simmered in a savory beef broth, typically seasoned with herbs like thyme and bay leaves. The soup is topped with a slice of toasted baguette or crusty bread and melted Gruyère or Swiss cheese, creating a rich and comforting flavor profile. The sweetness of the caramelized onions pairs perfectly with the savory broth and gooey cheese topping, making it a beloved dish in French cuisine.
Ingredients
2 pounds yellow onions, sliced thin
2 tbsp unsalted butter
2 tbsp flour, (or gluten-free flour)
1 bay leaf
1/2 tsp dried thyme
1 ounce dry sherry
1 ounce Cognac or brandy
2 ounces white wine
9 cups beef broth, (store bought or homemade)
kosher salt and freshly ground pepper, to taste
6 slices toasted Italian bread (6 ounces), or gluten-free bread
6 slices reduced-fat Swiss, or your favorite cheese
Preparation
In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
Add flour, mixing well another 2-3 minutes.
Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef broth, salt & pepper to taste, reduce heat.
Cover and simmer gently for about 20 minutes.
Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese.
Broil 2 to 3 minutes, until cheese melts.