Ahh the first few crisp days are here and I am loving it! It’s not fall yet, but I am so ready for cooler days just to enjoy fall foods like this french onion soup.
Ingredients:
6 yellow onions – sliced thin
Baguette, sliced
Shredded Gruyere or Swiss
32 ounces of beef broth
1 cup of white wine + more for drinking 😏
1/2 stick of butter
A few dashes of Worcestershire sauce
2 bay leave
Handful of fresh thyme sprigs
Salt and pepper to taste
Method:
Melt the butter in a big stock pot and add your onions. Stir the onions every few min for about 45 minutes. We want them to be nice and caramelized. If they start to stick, add in a little wine to deglaze the bottom of the pan. Once you’ve hit that 45ish minute mark, add in the wine and cook for about 5 minutes. Add in all your stock and herbs and cook for about an hour on a medium low heat. Personally, I left mine on low to keep warm for about 4 hours until I was ready to eat.
When you are ready to eat – pop in the baguette slices brushed with olive oil on a cookie sheet lined with foil. Cook at 350 degrees for about 7 minutes. When they are lightly crisp on top, top some slices of gruyere or Swiss cheese and broil until the cheese is melted. About 2 min. Pour the soup in bowls, lay the crispy, cheesy bread on top of the soup.
If you have oven-safe dishes, you may melt the cheese on top of the soup! I just wouldn’t recommend it with normal, non oven-safe dishes.
XO

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