Classic French Onion Soup with slow-cooked caramelized sweet onions, crisp baked crostini, and plenty of smooth melting Gruyère Cheese. This is the ultimate comfort soup and is so quick and easy to make.
This is one of my husband’s favorite recipes. If you love onions, then this delectable, mouthwatering soup is a must-make recipe. We make this tasty soup at least once a month and love every spoonful. It is such an easy recipe that even the novice chef can handle.
HOW TO MAKE FRENCH ONION SOUP
Start by heating a little butter and olive oil in a Dutch Oven or stock pot over medium heat. Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown. You may need to reduce the heat if they are browning too fast. There is a fine line between stirring too much and not stirring enough. The key is to stir them enough to keep them from burning but not so much that they are not browning. This process is known as caramelizing the onions.
Once browned, stir in the garlic and dried thyme. Add the wine and scrape the bottom of the pan to remove the browned bits. This technique is known as deglazing. Now let the wine and onions simmer for a few minutes. Next, add the beef broth, chicken broth, Worcestershire Sauce, and bay leaf and simmer for about 20-30 minutes. Discard the bay leaf and season with kosher salt and freshly ground black pepper to taste.
Spoon the soup into oven-proof soup bowls, add several crostini to the top, and sprinkle with shredded cheese. Set them on a baking sheet and place them under the broiler for a few minutes to melt the cheese. Plan to serve promptly.
