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This is the best, decedent French onion soup recipe. It’s also easy to make.

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Prep Time: 15 minutes

Cook Time: 60 minutes

Servings: 6 to 8

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Submitted by Steve

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INGREDIENTS

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DIRECTIONS

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Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt, and pepper. Cook until the onions are soft and caramelized, about 20 to 25 minutes.

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Add the wine, bring to a boil, reduce the heat and simmer until the liquid has mostly evaporated, about 5 minutes. Discard the bay leaves. Add the flour and stir. Turn the heat to medium low and cook for 10 minutes.

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Add the beef broth and bring the heat back to medium. Bring to a boil and then reduce to low heat and simmer for 10 minutes. Add salt and pepper to taste.

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Ladle the soup into broiler safe bowls, top each with bread and then with cheese. Set the oven to broil and put the bowls into the oven within 8 inches of the heat. Place them on a cookie sheet if that makes it easier. Remove when the cheese is melted and the bread is toasted, being careful not to burn the toast.

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Optionally, you can use Swiss or Monterrey Jack in place of the Gruyere cheese.

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French boule
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