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French Onion Soup

Rich broth with caramelized onions topped with toasted French bread and melted Gruyere cheese.
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Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine French
Servings 3 large bowls

Ingredients
  

  • 3 tbsp butter
  • 1 tbsp olive oil divided in half
  • 2 large Vidalia onions
  • 1/2 cup white wine
  • 3 cups beef broth
  • 2 tsp Better than Bouillion- beef flavored
  • 5 thyme sprigs
  • 2 Bay leaves
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 small loaf Frensh bread
  • 1 clove garlic
  • 3/4 cup shredded Gruyere cheese

Instructions
 

  • Place a medium pan or Dutch oven over medium heat. Peel and cut the onions in half and then into thin slices. Add the butter to the warm pan to melt. Then add 1/2 tbsp of the olive oil and the onions.
  • Cook the onions for about 1 hour until they are caramelized and turn a light brown color. You will need to stir them about every 10 minutes and watch them closely, so they don't burn. You may need to lower the temperature or not cook them as long depending on your stovetop.
  • When the onions are done add the white wine and cook for a minute or two so the onions can soak up the flavor. Then add the beef broth, Better than Bouillion, thyme, Bay leaves, salt and pepper. Simmer the soup for 30 minutes.
  • When the soup is almost done move your oven rack to the top and preheat the Broiler to 500 degrees. Slice the French bread so that you have 2-3 slices per bowl of soup. Drizzle the bread with the remaining olive oil and then take the clove of garlic and cut it in half. Rub the inside cut part of the garlic all over each side of the bread. Place in the toaster oven or under the broiler until lightly toasted and crispy.
  • Laddel the soup into oven safe bowls. Top with the French bread and then sprinkle 1/4 cup of Gruyere cheese over the top. Place under the broiler for about 5 minutes until the cheese is all melted and bubbly. Remove from oven and let cool for a few minutes before enjoying.

Notes

I served this soup with a simple salad made with arugula and a French vinaigrette. To make the vinaigrette in a small jar with a lid combine 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dijon mustard, 2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp of pepper. Close the lid and shake to combine the ingredients. Drizzle over the arugula. 
You can also eat this soup one bowl at a time and just wait to place the bread and cheese on top right before eating. 
Keyword French onion soup