French Onion Soup is one of my favorite soups. January just happens to be National Soup Month. This is one delicious and easy recipe. The most difficult part of making it is caramelizing the onions and that isn’t difficult, just time consuming. I am including my recipe for easy homemade croutons. I actually prefer croutons over a slice of bread in my soup. Either is fine, croutons are easier to eat from a soup bowl.
5-6 pounds of sweet onions, sliced thin
1/2 stick of butter
1/4 cup oil
Salt and pepper
6 cans 10.5 ounce Condensed Beef Consommé, I used Campbell’s
1 32 ounce box of Beef Stock
2/3 cups flour
2 cups or more from 1 bottle of wine, I used (red) Cabernet Sauvignon, you can use white, just use a dry white wine
6 sprigs of fresh thyme (leaves removed for soup, stems tossed) more if you like
3 bay leaves
Gruyère cheese for top
Croutons (recipe below) or bread for each bowl
In a large skillet, melt butter with oil. Add sliced onions and season with salt and pepper. The best way to caramelize onions is low and slow. It will take awhile, I spent 2 hours caramelizing onions. Stirring every so often, once they burn, they are bitter so take it slow. In a large stockpot, add consommé, stock (reserve 2 cups of stock), add thyme leaves and bay leaves. In a separate container, add the stock and flour. I used my immersion blender to blend the flour and stock. Once combined, add to stockpot. The Gruyère cheese I bought had a rind on it so I cut the rind off the cheese and added that to the soup liquid. Don’t forget to add your wine, you will have some leftover for a glass or two after adding it to the soup. Once onions are caramelized, add to the soup. I simmered my soup for two hours after I added the onions. I recommend at least an hour. Pull out bay leaves and cheese rind if you added them to your stockpot before serving.
1 day old loaf of crostini bread sliced, cut into fourths
1/4 cup olive oil
Garlic salt, Lawry’s is my favorite
Place cut bread in a large bowl. Drizzle oil over bread pieces and season with garlic salt or kosher salt. Toss and distribute oil and seasoning. Spread on a baking sheet and place in a preheated 350 degree oven for 20 minutes. Cool completely and store in an airtight container. They should keep for about two weeks. Great on salads too.
Assembling your soup. Ladle soup in an oven safe bowl. Add croutons or bread. Top with Gruyère cheese over croutons. Place on a sheet pan and place under the broiler until cheese is hot and melty. Heaven! Enjoy!