French Onion Soup

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
French bread
Shredded cheese

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.


One thought on “French Onion Soup

Got comments? Add them here...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s