Even though it’s technically spring, it sure doesn’t feel like it. There was even snow this week! One dish that I love making on a chilly evening is French Onion Soup. It’s a little time-consuming, but trust me, this soup is worth the wait. I’ve made this tons of times and have combined a bunch of different recipes and ideas to make this soup my own.
Before spring really warms up, make up a large batch of this French Onion Soup – you won’t regret it!
French Onion Soup
- 4 large onions, sliced thin
- 1 stick butter
- 1 clove garlic, chopped
- 1/2 C. white wine
- 32 oz. chicken stock
- 32 oz. beef stock
- 1/5 t. thyme
- a crap ton of gruyere cheese
- sliced French bread
- Melt the butter in a large pot (I use my Le Creuset pot) and add onions. Caramelize the onions for about 40 minutes until they are a deep, golden color.
- Deglaze the pan with white wine. Stir to remove any brown bits from the bottom of the pan.
- Add stocks and thyme, simmer for 30 minutes.
- Ladle soup into individual, oven-safe pots. Top with one or two slices of French bread and add cheese on top. Put under broiler for a few minutes until cheese is brown and bubbly.
- Serve with more french bread and a good glass of wine.
Hope you enjoy this recipe and it warms you up while we wait for spring!