You don’t have to be French to enjoy a big bowl of soul-warming French onion soup. Top with a toasted slice of French bread and melted Gruyere cheese and see why this classic dish is a comfort-food favorite.
4 medium yellow onions, sliced thinly
3 garlic cloves
2 sprigs of thyme
1 bay leaf
1 Tbsp. grass-fed butter
1 cup red wine
32 oz. beef bone broth
2 Tbsp. flour
1 Tbsp. mushroom powder
1 Tbsp. olive oil
French baguette, sliced and toasted
Gruyere cheese, shredded
Salt, to taste
Pepper, to taste
- In large pot, heat olive oil and butter over medium heat. Add onions. Smash garlic cloves and add to pot with a pinch of salt, pepper and few thyme leaves. Cook down for 25-30 minutes, until onions are browned and caramelized. Stir every few minutes to prevent burning.
- To deglaze, add red wine and bring to a boil for about 5 minutes. Add flour and mushroom powder and mix for about 1 minute. Add broth and lower heat to a simmer. Cover and cook for 20 minutes.
- Meanwhile, brush butter onto sliced baguettes and broil 2-3 minutes, until golden brown.
- Ladle soup into each bowl, add a slice of baguette, top with gruyere cheese and place on a baking sheet; broil 2-3 minutes, until cheese is melted.