Classic French Onion Soup
The Best French Onion Soup you'll ever try!
Servings: 12 servings
Equipment
- dutch oven (or double broiler)
- baking sheet
- oven safe bowls or ramekins
Ingredients
- 5 tablespoons olive oil divided
- 1 tablespoon butter
- 8 cups thinly sliced onions about 3 pounds
- 3 garlic cloves minced
- 1/2 cup port wine
- 2 cartons 32 ounces each beef broth
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 24 slices French bread baguette 1/2 inch thick
- 2 large garlic cloves peeled and halved
- 3/4 cup shredded Gruyere or Swiss cheese
Instructions
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
- Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
- Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
- To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Notes
Three-Cheese Onion Soup: Omit oil. Arrange bread slices on an ungreased baking sheet. Combine Gruyere and 3/4 cup shredded mozzarella cheese. Sprinkle over bread. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into serving bowls; top each with two pieces of toast. Sprinkle with 1/2 cup Parmesan cheese.