Easy French Onion Soup
From McGough's Recipes
| Prep | Total | Servings |
|---|---|---|
| 10 Min | 1 Hr 5 Min | 4 |
INGREDIENTS
- 4 tbsp. butter
- 3 large white onions, thinly sliced into half moons
- 2 tbsp. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1/2 c. white wine
- 2 c. low-sodium chicken stock
- 4 c. low-sodium beef stock
- 8 sprigs fresh thyme, plus more for garnish
- 8 baguette slices
- 1 c. grated Gruyère
DIRECTIONS
- In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
- Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
- Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.
