French Onion Soup

Every weather is french onion soup weather. A staple in many bistro's in France. With a good beef broth and fresh thyme, the caramelized onions just melt in your mouth harmoniously. A delicious soup but the best part is the molten gruyere bubbling away on top of the crunchy baguette croutes. Note: make sure you use an oven-safe bowl or ramekin.

CUISINES: French
LEVEL: EASY
SERVING: 2 People
TIME: 45 min
COOKING TIME: 10 min
INGREDIENTS:
  • 3 tsp Butter
  • 1 lb. Onion(yellow)
  • 2 tbsp Water
  • 1 tbsp Garlic, minced
  • 3-5 sprigs Thyme
  • 1 tbsp Flour
  • 4 cups Beef Broth
  • 2 ea. Bay Leaf
  • ¼ tsp Pepper
  • ½ tsp Salt
  • 1 ea. Baguette
  • 1 cup Gruyure Cheese
DIRECTIONS:
Step 1
Step 1
Step 1
Slice onions into 1/4 inch thick. In a large pot heat up oil and start sautéing until it becomes golden brown. Cook down for 15 minutes while stirring occasionally. Frequently deglaze the pan with a small amount of water.
Step 2
Step 2
Step 2
When the onions are deep brown and cooked down we will add garlic, thyme, flour and cook for another 2 minutes.
Step 3
Step 3
Step 3
Add Beef broth, thyme, bay leaf, and salt & pepper. Bring soup up to a boil and reduce to a simmer for about 20 minutes.
Step 4
Step 4
Step 4
Preheat broiler for our bread.
Step 5
Step 5
Step 5
We are going to cut our baguette into some medallions about 3/4 inches thick. Stick bread in the oven to crisp up to a golden brown for about 2 minutes.
Step 6
Step 6
Step 6
Pour soup in an oven-safe bowl and place our crispbread on top followed by the gruyere and back into the oven.
Step 7
Step 7
Step 7
When the cheese is nice and melted carefully remove the bowl from the oven and enjoy.