French Onion Soup

I always crave French Onion Soup this time of year between the colds that go around and  the weather, it's a perfect bowl of comfort.

There's just something about the caramelized onions simmered in a deep beef stock covered with a crusty crouton and smothered in hot bubbly cheese that makes French Onion Soup a labor of love type of recipe, it's a bit time consuming but worth every minute.

I separated this recipe into 2 parts sharing my recipe for Homemade Beef Stock a few days ago. I really feel for French Onion Soup Homemade Beef Stock is an important part of the recipe, I have yet to find a store bought Beef Stock with the flavor you get from the homemade version and find it worth the time it takes to make.

When I have time I like to make a pot of French Onion Soup and freeze individual servings for busy weeknights or an easy lunch.

Here's how I make my families favorite French Onion Soup:

Melt 1/4 cup Butter over medium-high heat.  

Add 5 large Sweet Onions Sliced Thin and 3 cloves Shallot Sliced Thin. Turn heat to medium and cook until onions are a deep caramelized brown color. Stir onions enough to prevent burning.

Have patience this will take about 20 minutes.

Stir in:

• 2 tablespoons Flour
• 1 1/2 teaspoons of Fresh Thyme
• 1 1/2 teaspoons Fresh Rosemary

Stir in 3/4 cup Merlot Red Wine or Hearty Red Wine of choice and cook until most of the wine has been reduced about 3 minutes.

Stir in: 

• 10 cups Beef Stock
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Salt or to taste
• 2 whole Bay Leaves

Bring to a simmer reduce heat to low 1 hour.

While soup cooks place 12 slices of baguette into a 425 degree oven for 5 minutes or until lightly toasted.

Fill oven safe soup bowls leaving 3/4 inch gap at the top. Place toasted baguette on top and cover with grated Gruyere Cheese.

Place soup bowls on a baking sheet. Place under broiler for 3-5 minutes until cheese is bubbly and lightly browned.

Enjoy every luscious bite of French Onion Soup! 

Other favorite Soup Recipes you might love are:

• Alphabet Vegetable Soup
• Mexican Meatball Soup
• Moroccan Beef Vegetable Soup
• Seafood Chowder
• Creamy Chicken Mushroom Soup

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Recipe, Soup, Christmas, Dinner, Appetizer, French Onion Soup,

French

Yield: 6

Author: Serena Bakes Simply From Scratch

French Onion Soup Recipe

French Onion Soup recipe made with a hearty beef broth and red wine from Serena Bakes Simply from Scratch.

5 out of 5 based on 3 user ratings

prep time: 35 Mcook time: 1 H & 20 Mtotal time: 1 H & 55 M

ingredients:

• 1/4 cup Butter
• 5 whole Large Sweet Onions, Sliced Thin
• 3 cloves Shallots, Sliced Thin
• 2 tablespoons Flour
• 1 1/2 teaspoons Fresh Thyme, Stems Removed and Chopped Fine
• 1 1/2 teaspoons Rosemary, Stems Removed
• 3/4 cup Merlot Red Wine Or Hearty Dry Red Wine
• 10 cups Beef Bone Stock
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Salt Or To Taste Dependent On Beef Stock
• 2 whole Bay Leaves
• 12 slices Baguette
• 8 ounces Gruyere Cheese, Grated

instructions:

How to cook French Onion Soup Recipe

1. In a large stock pot melt butter over medium-high heat.
2. Add onions and shallots. Turn heat to medium and cook until onions are a deep caramelized brown color stirring as needed to prevent onions from burning. It will take around 20 minutes to get the onions really caramelized have patience.
3. Add flour, thyme and rosemary. Stir until combined.
4. Stir in Merlot and cook until reduced and thickened about 3 minutes.
5. Stir in beef stock, worcestershire sauce, salt and bay leaves. Bring to a simmer, cover and reduce heat to low.
6. Simmer for 1 hour.
7. Preheat oven to 425 degrees.
8. While soup simmers place 12 slices of baguette on a baking sheet and bake for 5 minutes until lightly toasted.
9. Fill oven safe soup bowls with French Onion Soup leaving about 3/4 inch from top. Place toasted baguette on top of soup and cover baguette with grated cheese.
10. Place oven safe filled soup bowls on a baking sheet.
11. Place under broiler for 3-5 minutes until cheese is bubbly and lightly brown.

Calories
994.58

Fat (grams)
29.53

Sat. Fat (grams)
14.32

Carbs (grams)
134.50

Fiber (grams)
7.30

Net carbs
127.20

Sugar (grams)
29.65

Protein (grams)
43.71

Sodium (milligrams)
2393.66

Cholesterol (grams)
181.91

Calories are estimated.

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