French onion soup is a labor of love to get the onions to that prefect state of caramelization. Perfect onions aside, it’s a simple soup with only a handful of ingredients. Here is my version.
Use whatever cheese you like. Classic French onion soup has Gruyere, but here I just used mix of mozzarella and Monterey Jack.
I don’t have soup crocks, so I make my cheesy bread topping separately, then add to my soup.
3 medium onions, diced
32 oz beef broth (low sodium is best)
10 sprigs thyme
3 Tablespoons corn oil
Salt and pepper
3 tablespoons butter
2 tablespoons flour
For the soup:
Heat oil over medium to medium high heat (that’s between 6-8 on my stove).
Add onions and thyme, sprinkle with salt and pepper, stir.
Allow onions to slowly caramelize for 30-40 minutes, stirring about every 5 minutes, until a beautiful caramel color is achieved.
Remove onions from pan. Remove thyme stems from onions, Melt butter in pot and whisk in flour. Allow flour to cook out for 2 minutes, whisking frequently. Slowly whisk in beef broth. Add onions to broth mixture. Salt and pepper to taste.
For the cheesy bread topping:
Preheat oven to 350.
Place sliced French bread in oven and toast 10-15 minutes until golden brown.
Top with cheese and return to oven to melt, about 5 minutes.
Ladle soup into bowls and top with cheesy bread.