French Onion Soup

French onion soup is a masterclass in patience. Slowly caramelizing onions for 45 minutes transforms them into something sweet, jammy, and incredibly complex. The broth is rich and savory, and a thick slice of sourdough topped with melted cheese makes it a complete meal. This is not a fast recipe, but it is an easy one.

Ingredients

  • 4 large yellow onions, thinly sliced
  • 3 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 6 cups beef or vegetable broth
  • ½ cup dry white wine (optional)
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • 1 bay leaves
  • 1 tsp Redmond Real Salt
  • ½ tsp black pepper
  • Thick slices of bread for serving
  • Shredded Gruyere or Swiss cheese for topping

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Melt the butter with the olive oil in a large heavy pot over medium-low heat. Add all the sliced onions and salt.
  2. Cook the onions slowly for 40 to 50 minutes, stirring every few minutes, until they are deep golden brown and very soft. Do not rush this step.
  3. Add the garlic and thyme. Stir for 1 minute.
  4. If using wine, add it and let it simmer for 2 minutes to cook off the alcohol.
  5. Add the broth and bay leaf. Simmer for 15 minutes.
  6. Remove the bay leaf. Ladle the soup into oven-safe bowls. Top each with a thick slice of bread and a generous pile of shredded cheese.
  7. Set your oven to broil and cook for 2 to 3 minutes on the top rack until the cheese is bubbly and golden. Watch closely so it does not burn.

Notes

  • The key is low heat and patience. High heat will burn the onions instead of caramelizing them.
  • Use a thick slice of sourdough for the bread topping. It holds up to the broth better than regular bread.
  • Skip the wine if you prefer. The soup is still excellent without it.