French Onion Soup

Name: French Onion Soup
Yield: 4 servings
Ingredients: 2 large sweet yellow onions, thinly sliced; 3 Tbls salted butter; 1 tsp sugar; 3 garlic cloves, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup red wine; 1 Tbls tomato paste; 5 cups beef stock; 1 bay leaf; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp dried parsley; 2 oz brandy; french bread, sliced and lightly toasted; 8 oz gruyere cheese, thinly sliced; 2 sprigs thyme, leaves removed for garnish

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February 5, 2024

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French Onion Soup

Yield: 4 servings

Author: Live Like Magick

Don't you just love the cozy feeling of a warm bowl of French onion soup on a chilly day? And it's even better when you add a thick slice of toasted bread loaded with ooey-gooey Gruyere cheese and heaps of caramelized onions. Yum!

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Ingredients

2 large sweet yellow onions, thinly sliced
3 Tbls salted butter
1 tsp sugar
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 cup red wine
1 Tbls tomato paste
5 cups beef stock
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried parsley
2 oz brandy
french bread, sliced and lightly toasted
8 oz gruyere cheese, thinly sliced
2 sprigs thyme, leaves removed for garnish

Instructions

Melt butter in a large soup pot or Dutch oven over medium heat. Add onions and cook for 5 minutes over medium-high heat. Add sugar and stir occasionally. Continue to cook the onions until they caramelize to a deep golden brown.
Once onions are caramelized, add garlic, salt, and pepper and stir. Let cook for one minute. Add wine to deglaze the pan and cook for two minutes to cook out the alcohol. Scrape the bottom of the pan to release the browned bits.
Add beef stock, tomato paste, bay leaf, herbs, and brandy. Bring to a boil then reduce heat to a simmer for 30-40 minutes.
Preheat broiler. Once ready, ladle soup into oven-safe bowls and cover with bread. Place sliced cheese on top of bread (as much as you prefer). Place soup bowls on an oven-safe baking sheet and put on the middle rack to broil for 2-5 minutes until the cheese has melted completely and begins to brown.
Remove soup bowls from the oven and let stand for 5 minutes before serving. Top with fresh thyme leaves for garnish.