The GüdDish French Onion Soup

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French Onion Soup. The GüdDish.

Serves 6 · 15–20 min prep · 85–100 min total · 3 steps

Ingredients

Ingredients for French Onion Soup
  • 2 lb yellow onions, thinly sliced
  • 2 garlic cloves, minced
  • 6 cups beef broth
  • 4 tbs unsalted butter or olive oil
  • 1/2 cup dry white wine
  • 1 tbs all-purpose flour
  • 2 cups grated Gruyere
  • 1 baguette, sliced
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt

What the best recipes taught us

  • Cook the onions until they are deep brown. That long cook is what gives the soup its flavor.
  • Broil until the Gruyere is browned and bubbly. The browned cheese is what finishes the bowl.

Method

  1. 1
    Sliced onions cooking until deep brown in a cream enamel Dutch oven
    4tbsunsalted butter or olive oil
    2lbsyellow onions, thinly sliced
    1tspkosher salt
    2garlic cloves, minced
    1tbsall-purpose flour

    Melt the butter or olive oil in a heavy pot over medium heat.

    Add the onions and a pinch of salt to the pot. Cook, stirring often, until they are deep brown, 35 to 45 minutes. Lower the heat if they scorch.

    Stir in the minced garlic 1 minute.

    Sprinkle the flour over the onions. Stir 1 minute.

  2. 2
    Beef broth simmering with thyme and bay in the same Dutch oven
    1/2cdry white wine
    6cbeef broth
    4 sprigsfresh thyme
    1bay leaf
    1/2tspground black pepper

    Pour the wine into the pot. Scrape the browned bits. Let it cook down until it is almost gone.

    Pour the beef broth into the pot. Add the thyme and the bay leaf to the pot.

    Simmer 20 to 25 minutes. Fish the herbs out of the pot. Salt and pepper to taste.

  3. 3
    Onion soup crocks on a baking sheet under the broiler with blistered Gruyere
    1baguette, sliced
    2cgrated Gruyere

    Heat the broiler. Slice the baguette. Toast the slices on a baking sheet until they are gold at the edges.

    Ladle the soup into oven-safe bowls. Float a slice or two of toast on each. Cover with the Gruyere.

    Broil until the Gruyere is browned and bubbly in spots, 2 to 4 minutes. Serve hot.