French Onion Soup

DifficultyBeginner

This soup is best served with a glass of Bordeaux. Be extra fancy and decant the Bordeaux for 30 minutes for an authentic French (albeit prissy) experience! Tom and Sara serve this soup in very cute white individual crocks. Your biggest challenge: Don't burn the cheese while broiling!

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Cook Time8 hrs

 4 onions, thinly sliced
 67 cans beef broth (reduced sodium)
 4 garlic cloves
 1 ½ cups dry red wine
 4 tbsp butter
 2 bay leaves
 1 tbsp brown sugar
 French bread
 Sliced gruyere, provolone, or emmental cheese
 ½ tsp dried thyme
 salt
 pepper
 cayenne (optional)
 Penzey's English Prime Rib Rub (optional, but a VA Kreitzer favorite)

1

In a large pot, melt butter on medium-high heat; toss onions in the large pot with salt and pepper. Stir onions until they become translucent. Reduce heat, add in garlic and brown sugar. After 3-4 minutes, add in wine and simmer for 20-30 minutes (wine should almost completely reduce). Season with salt, pepper, thyme, and optional spices to taste.

2

Transfer contents of pot into a slow cooker with the beef broth. Add bay leaves and season (again) to taste. Cook on high for 4-6 hours or low (recommended) for 8-12 hours. Remove bay leaves.

3

When you are ready to eat, slice French bread 1” thick. Pour 2 cups of soup into an oven-safe bowl, place two slices of bread in the bowl and top with sliced cheese. Broil bowl for about two minutes, until cheese is fully melted and bubbling.

4

Serve immediately with plenty of French bread on the side!

CategoryCooking Method,

Ingredients

 4 onions, thinly sliced
 67 cans beef broth (reduced sodium)
 4 garlic cloves
 1 ½ cups dry red wine
 4 tbsp butter
 2 bay leaves
 1 tbsp brown sugar
 French bread
 Sliced gruyere, provolone, or emmental cheese
 ½ tsp dried thyme
 salt
 pepper
 cayenne (optional)
 Penzey's English Prime Rib Rub (optional, but a VA Kreitzer favorite)

Directions

1

In a large pot, melt butter on medium-high heat; toss onions in the large pot with salt and pepper. Stir onions until they become translucent. Reduce heat, add in garlic and brown sugar. After 3-4 minutes, add in wine and simmer for 20-30 minutes (wine should almost completely reduce). Season with salt, pepper, thyme, and optional spices to taste.

2

Transfer contents of pot into a slow cooker with the beef broth. Add bay leaves and season (again) to taste. Cook on high for 4-6 hours or low (recommended) for 8-12 hours. Remove bay leaves.

3

When you are ready to eat, slice French bread 1” thick. Pour 2 cups of soup into an oven-safe bowl, place two slices of bread in the bowl and top with sliced cheese. Broil bowl for about two minutes, until cheese is fully melted and bubbling.

4

Serve immediately with plenty of French bread on the side!

French Onion Soup

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