French Onion Soup Recipe

French onion soup and it's history through the ages. | ethnicspoon.com

Here an easy recipe developed by my son Adam with rich aromatic her flavors. The onions are sweet and caramelized to make a really delicious broth. This dish also has an interesting food history.

5 from 3 votes

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Course: Soup

Cuisine: French

Keyword: caramelized onion, crusty bread, food history, homemade, melted cheese, rich broth

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: servings

Calories: 446kcal

Author: Analida Braeger

Ingredients

Soup Ingredients

3 onions medium, sliced
2 shallots sliced
4 Tbsp. butter
2 tsp. sugar
2 Tbsp. flour
1 tsp. black pepper
2 tsp. Kosher salt
6 cups beef stock
2 garlic cloves miced
1 cup dry red wine
4 sprigs thyme fresh, tied with kitchen twine
2 tsp oregano
3 bay leaves
2 tbsp Worcestershire sauce
4 oz. cognac
1 dash nutmeg

Soup Toppings

1 cup Gruyere shredded
1 baguette sliced and toasted

Instructions

Place onions and shallots in a medium sized bowl. Sprinkle with flour, pepper and salt.
In a medium stock pot melt the butter and add the onions. Toss onions in the butter until they are translucent. Add the sugar.
Turn heat to low and cover. Cook until onions are caramelized (a brown color). This will take about 45 minutes. Move onions around frequently to ensure even cooking.
Add the stock,wine, thyme, bay leaves, oregano, and garlic. Cook for about 30 minutes on low.
Turn off heat. Add cognac, Worcestershire and nutmeg. Stir and allow to sit for about 10 minutes. Add salt to taste.
Portion into oven safe bowls.
Place toasted slices of baguette on top of the soup. Sprinkle liberally with Gruyere.
Place under the broiler until the cheese begins to sizzle and turn brown. Enjoy!

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