Classic French Onion Soup

My husband loves this recipe! It’s quick and easy for a cold evening meal. I use Vidalia onions for the recipe, being they’re naturally sweet they add a sweet texture to the soup. When I think of classic French cooking I always think of shallots, which is why I had to add them along with the onions. Use either Provolone or Gruyere cheese The key is finding it sliced or as a wedge and hand slicing.

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Vidalia onions:https://amzn.to/4dQxmdD

Shallots: https://amzn.to/4eJUDzg

Butter:https://amzn.to/3NvWOdu

Beef Broth:https://amzn.to/3Y4WqYp

Gruyere or Provolone cheese ( sliced):https://amzn.to/3BIE3B7

Ingredients:

6 large Vidalia onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon raw sugar
1 tablespoon whole wheat flour
1/2 cup dry white wine
8 cups beef broth (or a mix of beef and chicken broth for a lighter flavor)
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
Salt and pepper to taste
1 baguette, sliced into rounds
Sliced Gruyère cheese (or a mix of Gruyère and Provolone)

Instructions:

In a large pot, melt the butter over medium heat. Add the sliced Vidalia onions. Cook the onions, stirring occasionally, for about 25-30 minutes. They should slowly caramelize to a deep golden brown. If the onions are browning too quickly, lower the heat. Add the sugar (optional) about halfway through to help with caramelization.

Sprinkle the flour over the caramelized onions and stir for 1-2 minutes. This will help thicken the soup slightly.

Pour in the white wine, scraping up any brown bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5-7 minutes. Add the beef broth, thyme, and bay leaf to the pot. Cover bringing the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes. Season with salt and pepper to taste.

Remove the thyme sprigs and bay leaf before serving.

While the soup is simmering, preheat the oven to broil . Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes, until they’re crisp and golden. Once toasted, remove from the oven ( keeping the oven on broil).

**Be sure to use oven safe bowls. Ladle the hot soup into bowls and toast on top of each bowl. Add one or two slices of cheese atop each bowl. Then place the bowls under the broiler for 1-2 minutes to melt the cheese further.

Remove the bowls from the oven and wrap in a cloth napkin or towel and serve! Enjoy!