French Onion Soup at The Little Shop of Olive Oils

French Onion Soup

Ingredients:

  • 4 large onions, thinly sliced
  • 3 tablespoons of extra virgin olive oil (EVOO)
  • 2 cloves of garlic, minced
  • 4 cups of beef broth
  • 1 cup of red wine (optional)
  • 2 bay leaves
  • 1 teaspoon of sugar
  • Salt and black pepper to taste
  • Baguette slices
  • 1 1/2 cups of grated Gruyère cheese

Instructions:

  • Heat the EVOO in a large pot over medium heat. Add the thinly sliced onions and cook slowly until they caramelize and turn golden brown, about 30-40 minutes.
  • Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
  • Sprinkle the sugar over the caramelized onions and cook for a few minutes until it's dissolved and the onions turn a deeper brown.
  • Pour in the red wine (if using) to deglaze the pan, scraping up any brown bits from the bottom.
  • Add the beef broth, bay leaves, salt, and black pepper. Bring the soup to a simmer and let it cook for about 20-30 minutes, allowing the flavors to meld.
  • While the soup simmers, preheat your oven's broiler. Place baguette slices on a baking sheet and toast them until they are golden brown.
  • Remove the bay leaves from the soup and discard them.
  • Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of grated Gruyère cheese.
  • Place the bowls under the broiler until the cheese is melted and bubbling, about 2-3 minutes.
  • Carefully remove the bowls from the oven (they will be hot!), let them cool for a minute or two, and serve your delicious French Onion Soup with a drizzle of EVOO for an extra layer of flavor.

 

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7 comments

What type of onions work best?

Karen Lorenz

Sounds wonderful can’t wait to make it

Renea Woeller-Martin

I love French Onion soup and toasted Bread. I have not tried this cheese. But l will. If it wonderful. Great. If not to my taste, I will go back to Swiss cheese. This next month. February.

Kathy MCCLANAHAN

French Onion Soup is definitely a favorite! I never though about adding the red wine but that sounds amazing! I cannot wait to try it! Thank you ❤️

Lesle

I’m going to try this recipe ASAP

Adebisi Akande Kannike

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