French onion soup is one of my favorite soups. It’s comforting, rich, and perfect for a rainy day. I serve this with a green salad…it’s always a big hit with my whole family.
How to Make French Onion Soup:
- 1 tbsp butter
- 1 tbsp olive oil
- 8 cups of yellow onions, thinly sliced (3-4 large onions)
- 1/2 tsp salt
- 1/2 tsp sugar
- 2-3 cloves of garlic, minced
Heat olive oil & butter in a dutch oven pot over medium heat. Add onions, salt, and sugar then cook, stirring occasionally, until caramelized & tender, about 45 minutes. Add a bit of water if they get dry.
Once the onions are caramelized add the minced garlic and cook, stirring constantly, for about 60 seconds.
- 8 cups of beef broth
- 1 bay leaf
- 1/2 tsp thyme
- Salt & pepper to taste
Add the above ingredients to the onions, and simmer over medium-low heat for 1 1/2 to 2 hours. Taste & re-season if needed.
- Baguette slices, toasted (1 or 2 per bowl)
- 2 cups of Swiss cheese or Gruyere cheese, shredded
Divide the soup among 4 ovenproof bowls.
Arrange toasted baguette slices on top of the soup and sprinkle with shredded cheese. Place bowls on a cookie sheet lined with tin foil and place under a preheated broiler; cook until cheese melts and forms a crust over the tops of the bowls. Serve immediately. Enjoy.