Description
There’s nothing quite like a bowl of Homemade French Onion Soup, with caramelized onions, rich beef broth, and gooey, melted Gruyère cheese.
Ingredients
Scale
- 5 to 6 medium yellow or Spanish onions
- 4 tablespoons butter
- 1 teaspoon salt
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, plus more for garnish
- 2 bay leaves
- 2 teaspoons beef base
- 1/4 cup cognac or brandy
- 6 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1/3 baguette, cut into croutons
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 4 ounces Gruyère cheese, sliced
Instructions
- Peel and cut the ends off the onions. Slice them into half-moon shapes (about 1/4″ thickness).
- Melt the butter in a heavy-bottom pan over medium to medium-low heat. Add the onions and sprinkle with salt. Toss to coat in the butter.
- Cook the onions until tender and caramelized, stirring often. This will take about 45-55 minutes. Do not rush this step.
- Add the minced garlic, bay leaves, and fresh thyme. Cook for another minute before deglazing with the cognac.
- Let the alcohol cook off for a few minutes, then stir in the beef base.
- Pour in the beef stock and Worcestershire sauce. Bring to almost a boil, then reduce heat and simmer, partially covered, for about 30-40 minutes.
- While the soup simmers, cut the baguette into croutons. Toss in a bowl with olive oil and garlic powder.
- Toast the croutons in the air fryer at 400°F (200°C) for about 2-3 minutes, or bake in a 400°F (200°C) oven, until golden brown.
- Preheat the oven to 400°F (200°C). Ladle the soup into oven-safe crocks.
- Top with croutons and layer on the cheese. Place crocks on a parchment-lined baking sheet.
- Bake for 5-8 minutes, or until the cheese is melted. Broil for a few minutes to brown the cheese.
- Garnish with fresh thyme and serve hot.
- ENJOY!
Equipment
Two Handle French Onion Soup Crocks
Buy Now →Notes
- This recipe will produce 4 small bowls or 2 large bowls of soup.
- Slice the onions to about 1/4″ thickness.
- Allow the onions to caramelize in the butter at a medium to medium-low heat. Do NOT rush this process.
- Easily substitute the cognac with brandy, white or red wine, or sherry wine.
- For an alcohol-free French onion soup, replace the alcohol with additional beef stock.
- Homemade beef stock is best, but store-bought is fine.
- Simmer the soup for at least 30 minutes to allow the flavors to develop.
- Shredded cheese can be used instead of sliced.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 25 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: French