French Onion Soup Recipe For You

Written by John fenster

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3 large onions, thinly sliced 3 tablespoons unsalted butter 1 tablespoon olive oil 1 teaspoon sugar 2 cloves garlic, minced 1/2 cup dry white wine (optional) 6 cups beef broth 2 bay leaves 1 teaspoon dried thyme Salt and pepper to taste Baguette slices Gruyère cheese, shredded


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Melt the butter and olive oil over medium-low heat in a large pot. Add the sugar and sliced onions. 


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Cook slowly, stirring every now and then, until the onions turn caramelized and golden brown. It might take thirty to forty minutes.


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When the onions are browned, add the minced garlic and cook for another minute or two until the garlic smells good.


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Pour white wine into the pot and stir it around, making sure to scrape up any brown bits on the bottom. 


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Put bay leaves, dried thyme, salt, and pepper in the pot with the beef broth. 


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Set the soup on low heat and let it cook for another 15 to 20 minutes so the flavors can blend.


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Toast the baguette slices under the broiler until they are just barely golden. Place the pieces on a baking sheet.