This French onion soup recipe is equally simple as it is full of flavor highlighted by caramelized onions and melted emmentaler cheese. Enjoy with our Reserve French demi-baguette.
Recipe and images by: Eat Your Beets
Ingredients
- 3 Tablespoons Ghee (or similar cooking fat like butter)
- 3 lbs Yellow Onions, peeled & thinly sliced (approx weight - about 4-5 onions)
- ½ cup Red Wine (something semi dry, don't overthink it)
- 2-3 cloves Garlic, sliced
- 2 springs fresh Thyme
- 1 Bay Leaf
- 6 cups Beef Broth
- Salt & Pepper to taste
- 2 La Brea Bakery Reserve French Demi-Baguette, sliced into 1.5-2 inch slices
- 8 oz Emmentaler Cheese, grated
Preparation
- In a large stockpot, over low heat, melt ghee & add onions.
- Sweat onions, stirring occasionally so they don't burn, for at least 30-45 minutes or until a deep, golden color. The longer you cook the onions over a low to medium heat the sweeter they will be. Just keep stirring.
- Once onions are soft & golden, add in the garlic & stir until fragrant.
- Then add ½ cup of red wine, springs of thyme & bay leaf.
- Simmer on low until most of red wine is absorbed.
- Then add broth & simmer on medium heat until warm.
- While the broth is simmering, line sliced bread on a baking sheet & top with shredded cheese. You can also reserve some of the cheese for serving.
- Place the baking sheet in the oven & broil for 2-3 minutes, watching closely until cheese is melted.
- Remove the baking sheet from the oven & set aside.
- Season the soup with salt & pepper to taste.
- Remove the bay leaf & sprigs for thyme.
- Ladle soup into 4-6 bowls & top with cheese bread + extra shredded cheese.
- Serve immediately after adding bread.
