Name: french OniOn sOup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Ingredients: drizzle of Olive Oil; ½ cup unsalted butter; 2 large yellow onions, sliced thin; 1 large white onion, sliced thin; 1 large red onion, sliced thin; 2 cloves garlic, minced; 2 bay leaves; 2 fresh thyme sprigs; salt and pepper to taste; 1 cup red wine; 3 tbsp all purpose flour, heaping; 8 cups beef broth; 1 loaf French bread, cubed; 1 package sliced Swiss Cheese

AuthorHeather WallaceCategorysOupDifficultyBeginner

<font size="4"><b>Sink your spoon into the Ooey Gooey, melty bubbly cheese...</b></font>

...down past the pieces of floating French Bread into a deep, dark amber liquid. As you pull out your spoon little bits of caramelized onion fall down the string of cheese that dangles down into the steaming bowl of soup.

You can't help but enjoy every spoonful of this French Onion Soup!

I adapted this from Tyler Florence's recipe and it's better than any that I've had at a restaurant.

Yields8 Servings

Prep Time5 minsCook Time45 minsTotal Time50 mins

drizzle of Olive Oil

½ cup unsalted butter

2 large yellow onions, sliced thin

1 large white onion, sliced thin

1 large red onion, sliced thin

2 cloves garlic, minced

2 bay leaves

2 fresh thyme sprigs

salt and pepper to taste

1 cup red wine

3 tbsp all purpose flour, heaping

8 cups beef broth

1 loaf French bread, cubed

1 package sliced Swiss Cheese

Gather Ingredients . . .

Caramelize Onions . . .

In a large dutch oven melt 1/2 cup of unsalted butter with a drizzle of extra virgin olive oil over medium heat. Add in 2 sliced yellow onions, 1 red onion, and 1 white onion, 2 cloves of minced garlic, 2 bay leaves, 2 sprigs of fresh thyme, and salt and pepper to taste. You can use all yellow onions if that is all you have on hand.

Cook until onions are very soft and caramelized, about 25 minutes stirring every so often.

Pour in 1 cup of red wine and bring to a boil. Once boiling reduce to a simmer and continue to cook until wine is evaporated and onions are dry, about 5 minutes. Remove thyme sprigs and bay leaves.

Dust with 3 heaping tablespoons of flour. Continue to cook on medium low for 10 minutes while stirring. This will remove the "flour taste" from the soup.
Pour in the beef broth and bring back to a simmer. Cook for 10 more minutes.

Preheat broiler on high while you ladle the soup into ramekins. Make sure to leave enough room at the top for the bread.

Place onto a rimmed baking sheet to catch any spill over.

Float a handful of the cubed French bread on top of the soup and place 2-3 slices of Swiss cheese over the bread.

Heat under broiler for 3-5 minutes until cheese is melted, bubbly and browned. Watch carefully to make sure cheese doesn't burn.

Ramekins will be very hot so be careful.

Enjoy!

Ingredients