I was craving French Onion soup last week, and since it’s finally started to get a little more Fall-like in the evenings around here, I figured I could make a nice tasty Fall Soup. French Onion Soup is pretty easy to make and the way we finish it, you don’t need to have the fancy little soup crocks to go in the oven. I hope you like it!!
French Onion Soup
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 medium red onions, thinly sliced
2 medium yellow onions, thinly sliced
Salt and black pepper
1 bay leaf, fresh or dried
3/4 cup red wine
4 cups beef stock
1 small loaf of French bread
2 1/2 cups shredded Gruyere
Heat a deep pot over medium heat. Add oil and butter to the pot. Add onions to the pot as you slice them. When all of the onions are in the pot, season with salt and pepper. Cook onions for about 15 minutes, stirring frequently, until tender & caramel colored. Add bay leaf and red wine to the pot and deglaze the pan. Add 4 cups beef stock and cover pot to bring soup to a boil.
Slice your French bread on the bias into 1” slices. Preheat broiler to high. Sprinkle each slice with the shredded Gruyere cheese, leaving about 1/4 cheese. Broil until cheese just starts to brown. While broiling, Ladle the soup into bowls, sprinkle with remaining Gruyere cheese. Take bread from oven and float 1 piece on the soup.
We served the soup with the remaining bread on the side to use as ‘dippers’.