French Onion Soup

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French Onion Soup
Course Soups, Side Dishes
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Soups, Side Dishes
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425 degrees.
  2. Cut the sourdough loaf in half and cut one of the halves into cubes, making small croutons (it should measure about 1 and a half cups, once cubed).
  3. Put the croutons in an oven-safe dish and add 1 tablespoon of olive oil and the garlic salt. Combine with your hands, making sure that the croutons are evenly coated.
  4. Place in the oven for 10-15 minutes, until lightly browned. Then set aside.
  5. Peel the onions and slice thinly, about ¼ inch thick.
  6. Peel the garlic cloves and mince.
  7. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a Dutch oven or large stock pot.
  8. When the oil/butter mixture is hot, add the onions and garlic (it should sizzle when they hit the pan).
  9. Season the onions and garlic with the salt and white pepper, stir once, and turn the heat to medium.
  10. Let the bottom layer of onions caramelize (about 10 minutes) and then deglaze the pan with ¼ cup of the red wine.
  11. Scrape the bottom of the pan with a wooden spoon to get the good bits up, and stir the onions so that a new layer can caramelize.
  12. Once the new layer has caramelized (about 10 minutes), deglaze the pan again with the remaining ¼ cup of red wine.
  13. Add the beef broth, cayenne pepper, bay leaves, and fresh thyme to the pot. Let simmer for about 20 minutes, stirring occasionally.
  14. While the soup is simmering, cut your cheese into pieces large enough to shred. If the cheese has a rind on it, cut off the rind before shredding. Set aside.
  15. Turn your broiler to low.
  16. Cut four slices of sourdough bread from the remaining halved loaf and toast.
  17. Remove the bay leaves and sprigs of thyme from the pot.
  18. Using oven-safe bowls, spoon the soup into your dishes, filling up about halfway.
  19. Add a small handful of the garlic croutons and fill the bowls up the rest of the way with soup.
  20. Place a piece of toast on each bowl and cover completely with the shredded cheese (about 1 cup per bowl).
  21. Place the dishes 6 inches from the top of the oven, and let broil until the cheese is bubbling and slightly brown, about 3 minutes.
  22. Remove from the oven carefully and serve.
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