Weeknight French Onion Soup
Difficulty Level: 2
Ingredients
- 1.5-2 tablespoons butter, (you can get away with 1.5 if you’re looking to cut back a bit, but 2 is luxurious and adds flavor)
- 3-4 medium onions, sliced, (28 ounces when cut)
- 4 cups beef stock
- 2 tablespoons sherry
- 1 cup dry white wine
- 2 bay leaves
- 2 sprigs thyme
- 1 cup gruyere cheese, shredded
- 1/2 baguette, sliced
Instructions
- Heat a medium dutch oven over low to medium heat. Add butter and let completely melt.
- Add in onions (it’s okay if they stack) and saute until they are golden brown, stirring occasionally, for about 10 minutes.
- Add in white wine and sherry. Saute over medium heat until they mostly evaporate, about 4 minutes.
- Add in beef stock, thyme, and bay leaf. Bring to a boil, and then simmer uncovered for 30 minutes. Remove thyme and bay leaf before after simmering.
- Spoon soup into oven-safe ramekins or bowls. Place baguette on top and top with cheese. Broil for 2-3 minutes, until bubbly and brown.
- See my note up top on how to eat this the next day!
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!