Traditional French Onion Soup

I love soup and this one is no exception. It has onions that are slow-cooked to perfection and then cooked in a broth with a hint of delectable white wine. It is then topped with a toasty baguette and smothered with gruyere cheese… This soup may seem like it is strenuous to make but it is so easy. Now, With this being said, It is not a dish you whip up on a busy weeknight. You would make this on the weekend or a date night. If you have time to make this during the week it will take about 1 1/2 hours to make. But ya’ll it is well worth it.

Let me share with you how I make this delicious french dish.

INGREDIENTS:

6 large onions – slice 1/4 inch thick
6 tbsp butter
2 tbsp olive oil
1/2 tsp sugar
Salt and pepper
4 cloves garlic – minced
1/2 cup white wine ( use the kind you would drink)
1 tbsp Worcestershire sauce
2 tbsp flour
8 cups beef broth
2 bay leaves
2 sprigs of thyme (or 1 tsp dried)
1/2 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp paprika
6 slices of french baguette – sliced 1/2 inch thick
6 ounces of gruyere cheese – shredded

DIRECTIONS:

1. In a dutch oven over medium heat, add the butter and olive oil. Toss in the onions, sugar, salt, and pepper. Stir to combine. Cook for 5 minutes.
2. Reduce the heat to medium-low or low and cook for 40 to 45 minutes stirring frequently. If the heat becomes too hot then keep the heat on low. The onions should be nice and tender and have a deep golden color.
3. After 40 to 45 minutes add the garlic and cook for 30 seconds or until fragrant.
4. Add the wine and cook for about 3 to 4 minutes to evaporate the alcohol. Add in the Worcestershire sauce and stir making sure to scrape the bottom of the pan. Let the liquid absorb and reduce.
5. Sprinkle over the flour and stir. Cook for 2 minutes to cook out the raw flour flavor.
6. Add the beef broth, bay leaves, thyme, salt, pepper, parsley, oregano, and paprika. Stir.
7. Bring the mixture to a boil and reduce it to a simmer. Simmer uncovered, on low, for about 20 minutes while stirring occasionally. Adjust the seasoning to taste.
8. When the soup is ready go ahead and toast your baguette. Drizzle each slice with olive oil and broil under the broiler for 2 minutes or so on each side or until lightly golden. Ladle the soup into oven-safe bowls and top with the toasted baguette. Sprinkle on a good bit of shredded gruyere cheese. Place back under the broiler for about 3 minutes or until the cheese is melted and golden. You can also bake them at 350 for about 10 minutes or so until the cheese is melted. Remove and let cool for 5 minutes before serving.

• Keep the soup in an airtight container in the fridge for up to 1week. To reheat: Place the soup in a bowl and bring it to a simmer. Place in an oven-safe bowl and top with bread and cheese before baking or broiling to melt the cheese.
• If you do not like gruyere cheese then mozzarella is a good substitute.
• If you do not like to cook with wine or just don’t have it on hand then you can just add. more beef broth or chicken broth in its place. Or just add water.