- French Onion Soup
French Onion Soup
Meal Tags: Dinner, Lunch, Make-ahead, Soup
Dietary Tags: Egg-free, Nut-free
- 1 tablespoon oil
- 2 tablespoons butter
- 5-6 large onions, finely sliced
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
- 2 tablespoons flour
- 2/3 cup red wine or apple cider
- 8 cups beef or vegetable broth
- 2-3 fresh thyme sprigs
- 1 baguette, cut into 8 slices
- 1 cup shredded Gruyère cheese
In a large Dutch oven or saucepot heat oil and butter over medium heat. Add the onions and stir. Cover and cook onions for 15 minutes. Remove the lid and season the onions with sugar, salt, and pepper. Cook the onions for an additional 20 minutes, stirring often. Onions should be deep golden brown.
Once the onions are caramelized stir in flour and cook, stirring, for 1 minute. Add the red wine or apple cider, broth and fresh thyme and bring the mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Preheat the oven to 375ºF.
Ladle the soup into individual, oven-safe bowls and top with the sliced baguette and cheese.
Bake until cheese is melted and bubbly, about 5 minutes.
Serve immediately hot from the oven.