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French Onion Soup

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"Warm tasty soup on a cold rainy day."

Serves 6 | Prep Time 15 | Cook Time 1 hour 40 minutes

Why I Love This Recipe

Onion soup in a broth covered with cheese and broiled.

Ingredients You'll Need

1/4 cup 1 tbsp olive oil
4 Medium onions, sliced in 1/4 inch rings
2 tbsp butter
1/2 tsp Nutmeg
4 springs Fresh thyme
1 Bay leaf
2 Garlic cloves, thinly sliced
1 tbsp salt
1/2 tsp Freshly ground pepper (more if desired)
3/4 cup Dry white wine (such as sauvignon blanc)
6 cups Beef stock
1/2 cup Port (or 1/4 cup cognac)
6 Slices crusty bread cut 3/4 inch thick
2 cups Grated gruyere or comte


Warm the oil over medium heat in a medium sized dutch oven, or heavy bottomed pot with a lid. Reduce heat to medium/low, add onions and cover for 15 minutes. Remove the lid and continue to cook the onions, stirring often, until a nice golden brown color is achieved. The caramelization process should take about 30 minutes, don’t rush it.

Once the onions are caramelized add butter, nutmeg, thyme, bay leaf, garlic, salt and pepper. Stir and cook for 10 more minutes.

Increase heat to high and add wine. Bring to a boil and cook until reduced by half, about 3-5 minutes.

Add stock, bring to a simmer and cook for an additional 45 minutes. Remove thyme and bay leaf.

Swirl in port, or cognac depending on which flavor you like more.

Preheat broiler.

Divide soup into 6 oven proof ramekins, or oven proof bowls. Top each serving with a slice of bread and 1/3 cup grated cheese.

Place under broiler until cheese is bubbling and, about 3-5 minutes. Garnish with some parsley or thyme, serve hot.

Pairs Well With

Pita Bread

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