This easy French Onion Soup is one of the best soups in the world! The traditional dish makes a simple and delicious meal on a chilly day!
Course Lunch or Dinner
Keyword easy french onion soup, French Onion Soup
Prep Time 15minutes
Cook Time 1hour15minutes
Total Time 1hour30minutes
Author Blair Lonergan
3-4large Vidalia onions (about 3 lbs. total), peeled and sliced
1clovegarlic, peeled and minced
2teaspoonsminced fresh thyme (or ½ teaspoon dried thyme)
Salt and pepper, to taste
1baguette, sliced into ¾-inch thick rounds
8ouncesSwiss or Gruyere cheese, shredded
Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onions and saute for 20 minutes, stirring frequently. Add the garlic and saute 10 minutes more.
Add the thyme and 1 cup of the beef broth. Deglaze the pan, stirring to loosen the cooked pieces on the bottom. Add the remaining beef broth, Worcestershire sauce and bay leaf. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes. Stir in balsamic vinegar and season with salt and pepper, to taste. Discard bay leaf.
Adjust an oven rack to the middle position and heat the oven to 400 degrees F. While the soup is simmering, arrange the bread slices on a baking sheet and toast in the oven just until barely browned (about 5 minutes). Remove and set aside.
Switch the oven to the broiler. Place oven-safe soup bowls on a rimmed baking sheet. Ladle soup into the bowls. Top each bowl with 2 slices of toast and sprinkle with about ¼ cup of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on the broiler so that the bread and cheese don’t burn.
Prepare the soup in advance (without the bread and cheese on top). Allow to cool completely, package in airtight containers, and store in the refrigerator for 2-3 days or in the freezer for up to 3 months.