Classic French Onion Soup Recipe

🧂 Ingredients

• 3 ounces unsalted butter
• 4 peeled and thickly sliced yellow onions
• 4 peeled and thickly sliced white onions
• 1 ½ tablespoons sugar
• 6 finely minced cloves of garlic
• 2 cups of red wine
• 12 cups beef stock
• 2 tablespoons chopped fresh thyme
• 2 tablespoons balsamic vinegar
• 16 crostinis
• 4 cups shredded gruyere cheese
• sea salt and fresh cracked pepper to taste

Instructions

• 1 Heat the butter over low heat in a large pot until melted.
• 2 Add the onions and caramelize them very well while occasionally stirring, which
  can take up to an hour.
• 3 Halfway through the cooking process, you can add in some sugar to help brown and
  add more sweetness. This will be heavily scrutinized. Sugar makes caramel, so
  it’s kind of the same thing in this soup. Sometimes you may find that your
  onions aren’t getting sweet maybe because of the way that specific batch is and
  you may need some sugar.
• 4 Once caramelized, add in the garlic and sweat for 3 to 4 minutes.
• 5 Next, de-glaze with red wine and cook the liquid until it is mostly absorbed
  into the onions. This process is known as “au sec.”
• 6 Next, add the beef stock and simmer for at least 20 minutes.
• 7 Finish with fresh thyme, salt, and pepper, and adjust with balsamic vinegar.
• 8 Pour the soup into an oven-safe bowl and top off with a few crostini’s and add
  at least ½ cup to 1 cup of shredded gruyere cheese.
• 9 Place the soup on a sheet tray and cook it under the broiler on high for 3 to 4
  minutes or until the cheese is browned and melted.

Nutrition Info