Unbelievable French Onion Soup - Pure Comfort!
Rich onion soup slow-simmered with butter and beef broth, finished with a splash of white wine for pure comfort.
Ingredients
- 100 g / 3.5oz unsalted butter
- 1.25 kg / 2.5 lb brown / yellow onions (, peeled, halved, thinly sliced top to bottom)
- 3/4 cup (185ml) dry white wine
- 2 tbsp flour (, plain / all purpose)
- 1.5 litres / 6 cups / 1.5 quarts good quality beef broth./stock OR chicken (, low sodium/salt reduced)
- 2 dried bay leaves (or 3 fresh)
- 3 sprigs fresh thyme
- Salt and pepper
- 6-8 slices French baguette (or other softish bread)
- 100 g / 3.5 oz gruyere (or mozzarella cheese, or other melting cheese of choice)
Instructions
- Melt butter in a heavy based casserole pot over medium heat. Add sliced onions and stir to coat in butter.
- Cook for 30 minutes on medium-low, stirring every few minutes, until the onions have softened and are semi-transparent.
- Turn heat up to medium or medium-high. Add salt, and cook for a further 20-30 minutes, stirring more regularly, until onions are deep golden and sweet.
- Add white wine (if using) and simmer rapidly for 2 minutes until mostly evaporated, scraping the bottom of the pot.
- Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
- Pour in the beef broth, and add thyme and bay leaves. Bring to a simmer.
- Ladle soup into oven-safe bowls. Top each with baguette slices and a generous amount of Gruyere cheese.
- Broil until cheese is melted, bubbly, and golden brown. Serve immediately.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.