Classic French Onion Soup
A savory, comforting classic take on French onion soup
Equipment
- Dutch Oven
Ingredients
The Beef
- 1 - 2 tbsp. Extra Virgin Olive Oil
- 1 - 1.5 lbs. Stew Beef, cubed We used a beef shank that we trimmed down. We also threw the bone in the soup.
- Salt and Pepper To season the beef
The Main Part of the Soup
- 2 tbsp. Unsalted Butter
- 4 Sweet Onions, sliced Medium to Large. Sliced ⅓" or more thick.
- 2 tsp. White Sugar Not an exact science.
- ¼ cup Dry Red Wine Can use cooking wine
- 6 - 8 cups Beef Stock or Broth We used Better than Bouillon. Adjust liquid to desired broth to onion ratio.
- 1 tsp. Dried Thyme
- 2 tsp. Worcestershire Sauce
- 1 - 2 Bay Leaves
- Salt and Pepper, to taste We didn't add salt b/c the Better than Bouillon has a lot in it already.
The Topping
- 1 Baguette, sliced ½" thick or so Depending on diameter of baguette you may need more than one slice per bowl.
- 2 cups Gruyere or Gruyere/Swiss Blend, grated or shredded We used a Swiss/Gruyere blend.
Instructions
- Heat the oil in a Dutch oven over medium heat. When the pan is hot brown the beef on all sides, 4 - 5 minutes. Remove and set aside in a bowl.
- Deglaze the pan with a small amount of broth or red wine, scraping any browned bits from the bottom. Melt the butter and get the onions cooking, stirring occasionally, for 4 - 6 minutes, or until beginning to slightly soften.
- Add the sugar and cook, stirring occasionally, for 25 - 30 minutes.
- Deglaze the pot once again with the remaining wine scraping any bits from the bottom. When the wine evaporates add the thyme, stock, return the beef, and season with salt and pepper to taste. Bring to a boil and simmer covered for 45 minutes to 1 hour, or until beef is tender. Ladle into soup crocks.
- Place in the oven on broil until cheese is melted. Carefully remove and serve.
