French Onion Soup

Photo: French Onion Soup

TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
  • 8 to 10 sprigs fresh thyme
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more as necessary
  • 1 tablespoon flour
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Directions

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes.

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste.

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere.

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on April 23, 2013

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    I just made Kelsey's Essentials French Onion Soup for an informal dinner with some great friends. I served it with a simple salad & WOW WHAT A HIT!!!!! The soup was super simple & had great flavor. Unlike most french onion soups I have tasted in the past which are usually very salty, this recipe makes awesome soup. I plan to make it often!!!!!! Thanks so much for sharing your talents in the kitchen with us. You have a strong following for your show!!!!!

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  • on January 31, 2013

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    I love that white wine is the flavor enhancement in this recipe - I always have it on hand, unlike the Sherry I see in a lot of French Onion Soup recipes. I made the soup part of this the day before and reheated on the stovetop before broiling with cheese and croutons on a busier night. I think the soup's flavor became even more rich overnight! Substitutions I made were all beef stock instead of chicken since I had it in the pantry, and Emmental cheese in place of Gruyere because it was much more affordable at the store. Great recipe, as usual, Kelsey!

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  • on October 11, 2012

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    Great recipe. My husband cooked it and we thought it was delicious. We will cook it again and serve it to guests.

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