Gloomy Day French Onion Soup

We all eat, and it would be a sad waste of opportunity to eat badly.

-Anna Thomas

This soup is perfect for a cold and grey fall day. French onion soup has a pretty complex flavor, but surprisingly simple ingredients. That being said, you need good quality ingredients and you have to follow the proper cooking process to achieve that classic meltingly tender onion texture and deep flavor broth.  Don’t worry guys, the cooking process isn’t all that complicated! So, lets get cooking!

French Onion Soup:

50 g unsalted butter

750 g finely sliced onions

2 garlic cloves, minced

1 bay leaf

1/3 cup plain all-purpose flour

2 liters/8 cups of brown beef stock (best to use home-made; if using store-bought make sure it is unsalted)

1 cup white wine

2 sprigs of thyme

salt and pepper

8 slices of baguette

100 g grated Gruyere cheese


  • Melt the butter in a large, heavy-bottomed saucepan, then add your finely sliced onions. Cook the onions on low heat, stirring occasionally, until the onions turn golden and start to caramelize.
  • Add garlic and flour. Stir continuously for 2 minutes.  Next while stirring, gradually add the beef stock and the white wine. Bring to a boil.
  • Reduce heat, give the soup a stir, and add bay leaf and the 2 sprigs of thyme. Cover and simmer on medium-low heat for about 25 minutes. Remove the herbs and season with salt and pepper to taste.
  • Preheat your oven to a medium temp. Toast the slices of baguette.
  • Divide the soup among oven-safe bowls and place your toasted baguette slices on top. Sprinkle with Gruyere cheese and place the bowls in the oven until the cheese creates a gooey, lightly golden layer on top of the soup. (Mmm yummy!)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s