French onion soup. So rich, comforting and delicious. Don’t skip the French bread baguette with lots of gruyere cheese on top. This is definitely a family favorite!
From October to what feels like March, I am constantly searching for and making soup and all kinds of comfort food. I live in Wisconsin.
Leek and potato soup, kimchi fried rice, instant pot chicken ramen and chicken noodle soup, just to name a few, are staples in my house. And recently, my oldest discovered her love for French Onion Soup. Caramelized onions, bread and cheese in a soup . . what could be better?! I hope you give this recipe a try. If you want to make your own stock, try this recipe.
- ¼ cup extra-virgin olive oil
- 4 pounds large yellow onions, thinly sliced
- 1 tablespoon chopped fresh thyme, plus more for garnish
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup dry vermouth
- 4 cups unsalted beef stock
- 4 cups unsalted chicken stock
- 1 tablespoon low sodium soy sauce
- 12 (1/2-oz.) slices whole-grain baguette or French bread baguette, sliced and toasted
- 4 ounces gruyere cheese, shredded (about 1 cup) + more if desired
- Heat oil in a Dutch oven over medium-high heat. Add the onions; sauté for about 10 minutes or until tender. Reduce heat to medium-low. Stir in thyme, salt, and pepper and cook for about 40 minutes or until golden-brown, stirring occasionally.
- Increase heat to medium-high. Add vermouth, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Stir in stocks; bring to a simmer. Stir in soy sauce and cook for about 4 to 5 minutes. Taste and season with salt and pepper if needed.
- Preheat broiler to high with rack in top position. Ladle soup into 6 broiler-safe soup bowls. Top each serving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on baking sheet and broil for about 3 or 4 minutes or until tops are golden brown and cheese bubbles. Enjoy!
Recipe adapted from here.