French Onion Soup Recipe

Method7 steps · about 1 hr 45 min

1. 1

   Step 1: Peel and thinly slice all 5 onions. Peel and mince the 3 garlic cloves and have the 2 thyme sprigs ready for the broth stage.

   Uses 5 onions, thinly sliced

2. 2

   Step 2: Warm a large pot, add all 2 tablespoons olive oil and all of the sliced onions, then reduce the heat to low.

   Uses 2 tbsp olive oil · All five onions sliced in step 1

3. 3

   Step 3: Cook the onions gently over low heat, stirring regularly and scraping the base of the pot so the onions color evenly rather than burn.

   Uses All onions and oil combined in step 2

4. 4

   Step 4: Continue the same gentle onion cooking for about 45 minutes in total, stirring regularly, until the onions are soft and deeply golden. This is the total caramelizing time for the phase started in the preceding step.

   Caramelize onions · 45 minUses The one onion batch started over low heat

5. 5

   Step 5: Pour all 5 cups beef broth into the caramelized onions and stir, scraping up the browned bits. Add the 3 minced garlic cloves and both fresh thyme (2 sprigs) sprigs to the broth.

   Uses All onions caramelized in the preceding phase · 5 cups beef broth · 3 cloves garlic, minced · 2 sprigs fresh thyme

6. 6

   Step 6: Bring the onion broth to a gentle simmer and cook for 30 minutes. Remove the thyme stems, taste the soup and add salt only as needed.

   Simmer onion soup · 30 minUses All onions, broth and aromatics combined in step 5 · Salt to taste

7. 7

   Step 7: Heat the broiler. Divide all of the hot soup among four broiler-safe bowls on a tray. Top each bowl with one baguette slice and a quarter cup of the grated cheese, using the one cup across all four bowls. Broil briefly, watching closely, until the cheese is melted and golden. Remove carefully and serve while hot.

   Uses The complete soup after simmering and removal of thyme stems · 4 slices baguette · 1 cup grated Gruyère cheese