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Easy French Onion Soup

Recipe Courtesy of Georgia Johnson of The Comfort of Cooking

Yield: 6 servings | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes

Ingredients

  • About 3 lbs. (6 large) yellow onions, peeled and thinly sliced
  • 3 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • ½ tsp. kosher salt
  • ½ tsp. pepper, freshly cracked
  • 2 cloves garlic, minced
  • ½ cup Holland House® White Cooking Wine or Holland House® Red Cooking Wine
  • 8 cups (two 32 oz. containers) beef stock
  • 2 bay leaves
  • 4 tsp. fresh thyme or 1 tsp. dried thyme
  • 1 loaf French bread or baguette, sliced into 1-inch thick rounds
  • 1½ cups Swiss or Gruyere cheese, grated

 

Directions

To caramelize the onions:

  1. Set a heavy-bottomed pot (about 5 to 6-quarts) to medium-low heat; add olive oil. Add onions and toss to coat. Cover pot and cook onions, stirring often, until softened, about 15 to 20 minutes. Season onions with salt and pepper. Increase heat to medium-high and add butter. Continue to cook, stirring often, until onions begin to brown, about 20 more minutes. Add garlic and cook for 1 more minute.
  2. Pour in Holland House® White Cooking Wine or Holland House® Red Cooking Wine to deglaze pan. Scrape up browned bits on bottom and sides of pot with a wooden spoon.
  3. Pour in beef stock; add bay leaves or thyme. Bring to a simmer, cover pot and lower heat to maintain a low simmer. Cook for about 25 minutes.

 

To toast bread and serve:

  1. While soup simmers, brush both sides of French bread slices lightly with olive oil. Place slices on rack of a hot oven. Toast until lightly browned, about 5 to 7 minutes.
  2. Remove and sprinkle toasts with grated cheese. Ladle soup into individual serving bowls, place bowls on a baking sheet, and top with cheesy toasts. Place back into your oven for 2-3 minutes more, or until cheese is melted and soup is bubbly. Enjoy!