French Onion Soup
French Onion Soup
Sweet, slow-caramelized onions meet rich beef stock, red wine, and a touch of balsamic in this cozy French onion soup. Topped with toasted baguette slices and gooey melted gruyere, every spoonful is warm, savory, and satisfying. Perfect for chilly days or a comforting, hands-on meal everyone will love.
Ingredients
- 6 Tbsp Unsalted Butter
- 8 Onion, peeled and thickly sliced
- 1 1/2 Tbsp Sugar
- 6 Finely Minced Cloves of Garlic
- 2 cups Red Wine
- 12 cups Beef Stock
- 2 Tbsp Chopped Fresh Thyme
- 2 Tbsp Balsamic Vinegar
- 16 Toasted Bread Slices, Baguette
- 4 cups Gruyere Cheese, shredded
- Sea Salt, to taste
- Black Pepper, to taste
Instructions
- Heat butter in large pot over low heat until melted.
- Add onions and caramelize them. Stir occasionally. This can take an hour.
- Halfway through the process you can add the sugar. This helps caramelized the onions and make the onions sweeter.
- Add garlic once onions have caramelized. Allow to sweat for 3 to 4 minutes.
- De-glaze with red wine and cook until liquid is absorbed into the onions.
- Add beef stock and simmer for at least 20 minutes.
- Add thyme, salt, pepper, and balsamic vinegar.
- Pour soup into oven safe bowl and top off with a few slices of bread and 1/2 to 1 cup of gruyere cheese.
- Place soup on sheet tray and cook under the broiler on high for 3 to 4 minutes or until the cheese is browned and melted.