Traditional French Onion Soup
Prep time: 
Cook time: 
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Serves: 8
 
This French onion soup, a traditional take on the classic recipe, will warm you to the bone on those spooky and chilly late October nights.
Ingredients
  • 4 lbs onions (about 10 small-medium onions), sliced thinly
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 4 tablespoons butter
  • 1 cup dry white wine
  • 8 cups beef stock (vegetable or mushroom stock works well for a vegetation option)
  • 1 bay leaf
  • 4 sprigs thyme
  • 4 sprigs parsley
  • salt and pepper
  • 8 oz gruyere cheese, shredded
  • ½ loaf crusty bread of your choice, cubed
  • Olive oil
Instructions
  1. Preheat oven to 350.
  2. Heat a swirl of olive oil and 4 tablespoons butter in the bottom of a large dutch oven or pot over medium-low heat. Add sliced onions, minced garlic, and shallots. Cook over medium-low heat, stirring occasionally, until onions are caramelized and reduced drastically in volume, about 45 minutes.
  3. Add white wine to onions and cook over medium heat until the liquid is mostly absorbed, 5-8 minutes.
  4. Add stock. Tie herbs and bay leaf together with kitchen string or in cheese cloth, and tuck into the soup. Simmer the soup until broth is slightly thickened, about 45 minutes to one hour.
  5. While soup simmers, make the croutons. Toss bread cubes with olive oil, salt, and pepper, and bake in 350 degree oven until slightly browned and crispy, about 15 minutes.
  6. Ladle soup into crocks or oven-proof bowls. Add croutons and then shredded gruyere cheese. Cook in a very hot oven or under broiler until cheese is bubbly and melted, 7-10 minutes.
Recipe by The Two Bananas at https://thetwobananas.com/traditional-french-onion-soup/