Cheesy French Onion Soup

This is my favorite soup of all time, it’s cheesy, oniony, and just so filling and delicious. It takes a bit of time to make but it’s not difficult at all. There is no special technique or skills required. Be ready to blow anyone that you make this for away. I love making this when I have guests or friends over for a nice cozy dinner. It feels so fancy, and who doesn’t love french onion soup?

The hardest part of this soup is having to slice 6 onions, but once you get past that it’s smooth sailing. The onions take about an hour to caramelize and turn golden but trust me, thats the most important step and cannot be rushed. Turning the heat up wont speed up the process and the onions wont taste the same. Be patient, great things take time!

Sliced and toasted baguette layered with gooey melty Gruyere cheese is essential to this soup. Its what truly makes it feel like a little luxury. make sure you have a fresh baguette on hand and slice it into 1/2 inch slices, drizzle with some olive oil and top with salt. Toasting the baguette is essential so it’s not soggy when someone goes to dive into the soup.

The herbs and spices for this soup are simple so that the onion and cheese can really shine! Thyme goes beautifully with any french dish and is delicious with the flavor of onions. This dish is truly a treat, it takes some time, so enjoy!

Ingredients

• 6 tbsp butter
• 5 yellow onions, sliced
• 1 sweet onion, sliced
• salt + pepper
• 1/2 cup of white wine or chicken stock
• 3 tbsp flour
• 5 cups beef broth
• 1 cup chicken broth
• 2 thyme sprigs
• 2 bay leaves
• 1 baguette
• 1 cup Gruyere cheese, shredded

Instructions

1. To a deep pot add your butter, sliced yellow onions, and sliced sweet onion. Cook on medium low for about 30 minutes.
2. Add salt and pepper, cooking for another 30 minutes until the onions are golden. Be sure to keep an eye on them so they cook evenly.
3. Mix in your 1/2 cup of your choice of white wine or chicken stock, along with the flour. Cook for a bit until you can’t see bits of flour.
4. Add in the beef broth, chicken broth, thyme and bay leaves. Simmer for 30 minutes.
5. Meanwhile you can toast the baguettes, slice into 1/2 inch slices and place on a baking sheet lined with parchment. Drizzle with a bit of olive oil and some salt. Bake at 400 F for 5 minutes.
6. Pour soup into a broiler safe bowl, top with shredded Gruyere, sliced baguette, and more shredded Gruyere. Broil until cheese is nice and toasty keeping a really close eye on it, enjoy!