How to make it

  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float several of the Gruyere croutons on top.

Reviews & Comments 5

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  • conner909 5 years ago
    Tyler's great and this recipe looks really tasty...you might want to correct the butter measurement (first ingredient) on the list. I made an onion soup recipe from Cook's Illustrated magazine not long ago, and was disappointed for the first time! It took a while to make, so I was expecting it to turn out really good like most of their recipes. I suspect that brown onions would be the way to go in your recipe. Am bookmarking this one!
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  • alliberries 5 years ago
    Thanks Mama!!
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    " It was excellent "
    mamalou ate it and said...
    Love Tyler and You (Ali is my neice!)
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  • alliberries 5 years ago
    Sounds good tink.. looking forward to it! : )
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    " It was excellent "
    minitindel ate it and said...
    OH YES!!!! I LOVE FRENCH ONION SOUP THIS IS SUCH A GOOD ONE TOO THANKS ILL BE RIGHT OVER FOR LUNCH ILL BRING THE DRINKS AND DESSERT LOL LOL
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