Classic French Onion Soup
A rich oniony broth topped with melty, gooey cheese is a perennial favorite that you can easily make at home.
Equipment
- Dutch oven
- Oven safe soup bowls
Ingredients
- 2 tbsp olive oil
- 3 large onions, thinly sliced
- 2 tsp salt
- 1 tsp freshly cracked pepper
- ½ cup dry white wine
- 1 baguette sour dough french bread
- Olive oil
- ¼ cup butter
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- ¾ cups Gruyere or Provolone cheese, shredded
- freshly chopped chives, optional
Instructions
Cook Onions
- Place sliced onions in a bowl and toss them with salt and cracked black pepper.
- Heat Dutch oven pot over medium-high heat and add two tablespoons of olive oil.
- Once oil is hot add onions. Stir to coat onions with olive oil.
- Turn heat to low and cover. Cook onions for about 10 minutes to slightly soften them. Stir occasionally.
- Remove lid and increase the heat slightly. Caramelize the onions, add a little wine to deglaze the pan, stirring frequently. Cook for about 20 minutes and continue deglazing pan with a little wine at a time until liquid has reduced and onions are soft and caramelized, about 20 minutes.
Prepare Crostini
- While onions are cooking, slice baguette on the bias into ¼ inch thick slices. Brush each slice with olive oil and season with a little salt and freshly cracked pepper. Bake for 10-12 minutes or until they are crispy and golden brown.
- Remove from oven and set aside.
Finish Soup
- Once onions are golden and soft, add butter and cook until melted.
- Add beef broth, increase heat and bring broth to a boil. Reduce heat and simmer over low heat for 10 minutes.
- Add Worcestershire sauce and apple cider vinegar and stir to combine. Remove soup from heat.
- Place oven safe bowls on a cookie sheet and fill each bowl about ¾ full with onion soup.
- Top each bowl with 2-3 slices of crostini.
- Top each bowl with a generous layer of cheese.
- Place in the oven under the broiler and broil until cheese is melted, bubbly and starting to brown along the edges.
- Serve topped with chopped chives.