Classic French Onion Soup

Photo by Joanmarie J.

PREP TIME

115

minutes

TOTAL TIME

130

minutes

SERVINGS

--

servings

PREP TIME

115

minutes

TOTAL TIME

130

minutes

SERVINGS

--

servings

Ingredients

  • 8

    teaspoons olive oil, divided

  • 4

    pounds yellow onions, cut vertically into 1/4-inch-thick slices

  • 1

    pound Vidalia or other sweet onions, cut vertically into 1/4-inch-thick slices

  • 4

    teaspoons chopped fresh thyme, divided

  • 1

    tablespoon all-purpose flour

  • 1/4

    cup brandy

  • 1/4

    cup dry white wine (such as sauvignon blanc)

  • 1/2

    cup finely chopped celery

  • 1/2

    cup finely chopped carrot

  • 1/2

    ounce dried porcini mushrooms

  • 1

    bay leaf

  • 8

    cups unsalted beef stock

  • 1

    teaspoon Worcestershire sauce

  • 3

    fresh parsley sprigs

  • 1

    teaspoon liquid aminos (such as Bragg)

  • 1 1/4

    teaspoons kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 4

    ounces French bread, cut into 16 slices

  • 6

    ounces Gruyère cheese, shredded (about 1 1/2 cups)

Directions

1. Heat a large Dutch oven over medium heat. Add 2 tablespoons oil. Add onions; cover and cook 12 minutes or until tender, stirring occasionally. Stir in 2 teaspoons thyme; cook, uncovered, 1 hour or until deep golden brown, stirring occasionally. 2. Stir in flour; cook 2 minutes, stirring constantly. Stir in brandy; cook 1 minute. Stir in wine; cook 1 minute. Place onion mixture in a large bowl. 3. Return pan to medium heat. Add remaining 2 teaspoons oil; swirl to coat. Add celery, carrot, mushrooms, and bay leaf; cook 5 minutes, stirring occasionally. Add stock, Worcestershire, and parsley. Bring to a boil; reduce heat to medium, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Strain broth through a fine sieve over a bowl; discard solids. Return broth to pan; add onion mixture, liquid aminos, salt, and pepper. Bring to a simmer; cook 15 minutes. 4. Preheat broiler to high. 5. Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until tops are golden. Ladle 1 cup soup into each of 8 broiler-safe soup crocks. Top each serving with 2 bread slices, toasted side down. Sprinkle evenly with cheese. Working in batches if needed, place crocks on baking sheet, and broil 1 minute or until tops are golden and cheese bubbles. Garnish with remaining thyme.

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