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Dare I say it, but this just might be the best French Onion Soup recipe! Not only is this recipe easy, it tastes just like the French Onion Soup you get at a restaurant, only better! Whip some up for dinner tonight!

French Onion Soup Recipe

Dare I say it, but this just might be the best French Onion Soup recipe! Not only is this recipe super easy, it tastes just like the French Onion Soup you get at a restaurant, only better! Whip some up for dinner tonight!
Course Appetizer, Entree, Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Heather H. of Kitchen Concoctions: https://www.kitchen-concoctions.com/

Ingredients

  • 4 tablespoons unsalted butter
  • 1 tablespoon canola, corn or olive oil
  • 4-5 large yellow or sweet white onions, thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons granulated sugar
  • 4 cloves garlic, minced
  • 3/4 cup red wine (Merlot or Cabernet Sauvignon)
  • 6-7 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme)
  • ½ tablespoon minced fresh rosemary (or ½ teaspoon dried rosemary)
  • 1 baguette, sliced
  • 1-2 tablespoons olive oil
  • 8 ounces grated Gruyere cheese

Instructions

  1. In a large Dutch oven or soup pot, melt the butter and oil over medium heat. Add the onions, salt, pepper and sugar. Cook stirring occasionally until the onions are very soft and caramelized (a deep brown color), about 20-25 minutes. Add the garlic and cook for 1 minute.
  2. Increase heat to high and add the wine (or ¾ cup beef broth). Cook stirring constantly for 2-3 minutes, scrapping up any bits at the bottom of the pot.
  3. Once most of the wine has evaporated, reduce heat to low and stir in 6 cups beef broth, bay leaves, thyme and rosemary. Cook stirring occasionally for 10-15 minutes, adding additional broth, if needed, if the soup reduces down too much.
  4. Meanwhile, preheat oven broiler to high heat. Line a small sheet pan with aluminum foil and top with the baguette slices. Using a pastry brush, brush the top of the baguette slices with olive oil. Place baguette slices under the broiler for 1-2 minutes to toast. Remove toasted baguette slices from oven and carefully flip to the other side. Brush the other side of the baguette slices with oil and toast for 1-2 minutes.
  5. When ready to serve, remove bay leaves and ladle soup into oven save bowls or large ramekins. Place bowls on a baking sheet and top soup with several slices of baguette toasts. Top baguette toasts with a generous amount of cheese.
  6. Broil cheese topped soup for 3-4 minutes, or until cheese is melted and golden brown.

Recipe Notes

Additional beef broth can be used instead of the red wine.

Substitute the beef broth with vegetable broth to make this a vegetarian recipe. 

Provolone can be substituted for the Gruyere.