How To Make French Onion Soup
- 4 large yellow onions,, see notes for pound conversion
- 2 large sweet onions
- 6 Tablespoons butter
- 2 sprigs fresh thyme
- 2 Bay leaves
- ¾ cup dry white wine, Chardonnay or Pinto Grigio
- 4 cups beef broth, high quality is key
- 1.5 cups chicken broth
- Salt/Pepper,, to taste
- 1 baguette
- 3 Tablespoons olive oil, optional
- 6 slices Gruyere cheese
- Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
- Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
- The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 20 minutes or so until they've reached your desired size and color.
- Add the white wine, increase the heat to medium, and cook for an additional 2-3 minutes. Pour in the beef and chicken broth and add the bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
- While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½ inch thick slices. Brush the tops with olive oil if desired. Plan on using 1-2 slices per bowl depending on the width of the bread and the bowls you are using.
- Increase the oven temperature to a low broil. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown slightly.
- Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
- Ladle the warm soup into each bowl and use tongs to top each of them with the warm baguettes. Top with thyme if desired and serve!