French Onion Soup Recipe

By Sophie Gayot

Though this recipe may be called “French Onion Soup,” it is worldwide famous and a favorite dish of many people. It is in memory of my mother, who walked me through in making this delicious and hearty soup.

Follow the step-by-step instructions with the photos below.

Serves six

– 6 large onions
– 4 cups of beef broth
– 4 cups of chicken broth
– 2 tbsp. all-purpose flour
– 4 tbsp. unsalted butter
– 1 cup dry wine
– 2 bay leaves
– 1 baguette
– 6 oz. Gruyère cheese (but the more the better)
– salt
– black pepper

• Peel the onions.
• Slice them in large strings.
• Melt the butter in a large saucepan.
• Add the onions.
• Season with salt and pepper.
• Cook the onions for 40 minutes on medium heat. It is important to stir frequently.
• Add the flour and stir it in.
• Cook for 4 minutes. Stir frequently.
• Pour the wine. Increase the heat to medium high.
• Cook for 5 minutes, or a little more if necessary, until the liquid is mostly reduced.
• Add the broth.
• Add the bay leaves.
• Season again with salt and pepper.
• Simmer for another 25 minutes.

To Serve
• Set your oven broiler to high.
• Slice the baguette.
• Toast the bread.
• Grate the Gruyère cheese.
• Remove the bay leaves from the soup.
• Pour the warm soup in individual soup dishes.
• Set the toasts on the soup.
• Cover with the Gruyère cheese.
• Place the dishes under the broiler to melt the cheese.
• Don’t burn yourself when pulling the dishes out of the oven and tell your diners, too.

Bon Appétit!