French Onion Soup – French onion soup is something that I’ve been wanting to make for a long time but for some reason, just hadn’t done it! I love French onion soup and I think I was worried that it wouldn’t live up to what I had in mind. I don’t know why I thought that, though, because it turned out great! I mean, how could it be bad? Melted Gruyere, baguette, onions? All delicious on their own but when combined and steaming hot – to die for!!
I know now that I won’t be waiting nearly as long to make this again!
French Onion Soup
adapted from Annie’s Eats
- 4 tbsp. unsalted butter
- 2 large red onions, thinly sliced
- 2 large yellow onions, thinly sliced
- pinch of sugar
- 3 leeks, thinly sliced
- 4 cloves garlic, minced or pressed
- 5 cups chicken broth
- 2 cups beef broth
- 2 beef bouillon cubes
- 1/2 cup dry red wine
- 3 sprigs fresh parsley
- 1/4 tsp. dried thyme (more or less to taste)
- 2 bay leaves
- salt and pepper
- baguette slices, 1/2-3/4 inch thick
- sliced Gruyere cheese
1. Melt the butter in a Dutch oven or other large pot over medium-high heat. Add in the red and yellow onions, stir to combine and reduce heat the medium. Season with salt and pepper. Cook until onions have wilted, stirring frequently.
2. Add in sugar and leeks and cook until onions are completely caramelized and dark in color 20-30 minutes more. Add in garlic and cook until fragrant, about 30 seconds.
3. Add in chicken and beef broths, bouillon cubes, and red wine. Scrape up the bottom of the pot. Add parsley, thyme, and bay leaf. Bring to a simmer over medium to medium-low heat and cook for at least 30 minutes. Remove herbs and season with salt and pepper.
4. Preheat the broiler and line a baking sheet with aluminum foil. Ladle soup into oven safe bowls, top with baguette slices and cheese. Broil until cheese is melted and bubbly, 2-5 minutes. Cool for a few minutes before serving.