This soup recipe is a classic and sure to please any crowd!
French Onion Soup is probably one of my favorites to order at a Steak House.
I love the depth of flavor you get from caramelizing the onions over a long period of time. But then again, I’m a sucker for caramelized onions in general. I could eat them plain! Then the richness you get from the beef stock combined with the onions and fresh herbs is comforting to me. But of course, you can’t forget the cherry on top! The baguette and melted cheese all over are the finishing touch to this classic soup!
2 tablespoons unsalted butter
5-6 large sweet onions, sliced
4 garlic cloves, minced
1/2 cup white wine (Could use white cooking wine)
1 teaspoon worcestershire sauce
6 cups beef stock
2 tablespoons fresh thyme
1 1/2 tablespoons stone ground mustard
1 bay leaf
salt and fresh black pepper to taste
sliced gruyere cheese
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 in 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 bay leaf from soup.
Preheat oven to HIGH broiler.
Scoop desired amount of soup into oven safe bowls and place the bowls on a baking sheet.
Add a slice 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)