Classic French Onion Soup

Yield: 6 servings

Prep: 15

Cook: 1 5

Total: 1 20

Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

4.9 stars (66 ratings)

Ingredients

¼ cup unsalted butter
3 pounds medium sweet onions, sliced
2 cloves garlic, minced
⅓ cup dry white wine
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper, to taste
12 French baguette slices
1 cup shredded Swiss cheese
1 cup shredded Gruyère cheese

Instructions

Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*
Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
Stir in white wine vinegar; season with salt and pepper, to taste.
Preheat oven to broil.
Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
Serve immediately.

Notes

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

This Classic French Onion Soup recipe is brought to you by DAMN DELICIOUS

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