French Onion Soup Recipe


This favorite soup is easy to make, but you must be patient: the onions need to simmer in butter for a long time to bring out their sweet, natural flavor. Topped with cheese croutons, it's even better. Serve as a first course for a prime rib dinner.



For soup:
  • 1/4 cup butter (no substitute)
  • 4 medium yellow onions (about 2 pounds), sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon sugar
  • 6 cups rich beef stock or broth (preferably homemade)
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup dry red wine
  • 1/4 teaspoon dried thyme
  • 1/2 to 3/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1 bay leaf
For croutons:
  • 6 slices French bread
  • 1 cup grated packed Gruyère cheese
Directions for soup:
  1. In a heavy soup pot or Dutch oven over medium heat, melt butter.
  2. Add onions and garlic and mix well.
  3. Reduce heat to medium-low and simmer, covered, 15 minutes.
  4. Stir in sugar and cook, uncovered, until onions are tender and lightly colored, about 30 minutes longer, stirring occasionally.
  5. Add remaining ingredients except bread and cheese and cook until flavors are blended, about 20 minutes longer.
  6. Remove bay leaf and discard.
Meanwhile, to make croutons:
  1. Preheat broiler and place bread on a baking sheet.
  2. Broil bread on one side until browned, about 2 minutes.
  3. Turn bread over, cover with cheese, and broil until bubbling, about 1 minute.
  4. Cut into large pieces.
Ladle soup into bowls, float croutons on top, serve and enjoy!

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