An irrepressible steaming bowls of caramelized onions in a lighter vegetable broth, topped with crusty bread and Gruyere cheese. Tips and step-by-step tutorial for how to make French onion soup included in this post!
- 6 slices hearty white bread, well toasted
- 4 tbsp unsalted butter
- 3 lb yellow onions, peeled, thinly sliced
- 1 tsp granulated sugar
- 2 garlic cloves, peeled and minced
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp all-purpose flour
- 3/4 cup white wine
- 2 quarts quality vegetable stock (or really good beef stock)
- 1 to 2 tsp balsamic vinegar
- 2–3 cups shredded Gruyere cheese
- Prepare the ingredients. Toast the bread and set aside.
- In a 5 1/2-quart heavy pot or Dutch oven like this one, melt the butter over medium heat. Add the onions and sugar and cook for 20 minutes. Stir occasionally until the onions are soft and translucent.
- Now add the garlic, salt, and pepper and toss to combine then reduce the heat. Cook on low heat for 1 1/2 hours, stirring less frequently, until the onions cook down to a thick amber-brown paste.
- Stir in the flour and cook, keep stirring for 1 minute. Add the wine and stir to loosen any remaining brown bits from the bottom and sides of the Dutch oven. Add the stock. Raise the heat and bring to a boil, then decrease the heat and simmer for 45 minutes.
- Turn the heat off and add 1 tsp vinegar; taste and add the remaining tsp vinegar, more salt, and pepper if needed.
- Preheat the oven to 400 degrees F. Set six ramekins or ovenproof bowls on a large baking sheet. Divide the hot soup among the ramekins. Top each with a slice of the toasted bread, then sprinkle the Gruyere cheese to cover the toast [use less cheese if you are watching your diet]. Bake the soup on the upper rack of the oven for about 20 minutes, or until the cheese has melted and browned. Serve immediately.
- Category: Soup
- Method: Baked
- Cuisine: Mediterranean/French
Keywords: French Onion Soup, Soup, Hearty Soup, French Onion