This classic French Onion Soup recipe has a rich and smooth broth made with sliced onions, white wine, broth, and fresh thyme. Topped off with toasted baguette and melted bubbly cheese.
There are many ways to make this classic homemade french onion soup. I like to start with creamy melted butter and sweet onions. They caramelize up nicely in a dutch oven or cast iron casserole pot.
For me it’s the combination of the wine and onions that create a dreamy silky smooth broth full of flavor.
But, I would be lying if I didn’t tell you it really is all about the crusty bread and that marvelous melted cheese on top!
Sooo here goes. Slice 4 large onions. Then melt a stick of butter in a dutch oven and saute the sliced onions for about 15 to 20 minutes. Preheat your oven to 400 Degrees.
Put Dutch Oven in the the Oven for 1 hour at 400. Crack the Lid so the Onions will Brown.
Once the Onions are good and brown remove from oven and give a stir. Add 1 cup of wine. Turn Stove back on to medium and reduce. Then add the chicken and beef stock. Then add 2 cloves of minced garlic. Reduce the heat to med low and cook about 30 minutes.
Slice some bread. I am using a baguette but you can use any thing you like. Butter one side, then broil until brown and crisp in the oven. Then grate or slice cheese. I am using Jarlsburg because that is what I have in the fridge. But you could use Gruyere, Provolone or any slightly stinky cheese 🙂
My pictures need much improvement! I promise its YUMMMO! My family loved it and they do NOT even like onions! 🙂
- 1 stick Butter
- 4 whole Large Onioins
- 1 cup White Wine
- 32 oz Chicken Broth
- 32 oz Beef Broth
- 2 cloves Minced Garlic
- Thick Slices Of French Bread Or Baguette
- 5 ounces or more of Cheese Gruyere, Jarlsburg or anything you like
Preheat oven to 400 degrees.
Melt butter in a dutch oven over medium heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly open, so the onions will brown. Allow onions to cook in the oven for 1 hour, Stir once or twice while cooking so they will not stick.
Remove pot from oven and place back on stovetop over medium heat. Stir the onions and loosen all the yummy bits then pour in wine. Cook the wine for five minutes, until it reduces. Add broths and minced garlic and reduce heat to med low. Simmer for 30 to 45 minutes.
Butter one side of the bread slices and broil over low heat. Let the bread brown and become crispy.
When soup is ready, ladle into bowl. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.