French onion soup is such a classic and is one of my all-time favorite soups to make during the colder months. The soup starts with a base of butter and olive oil to provide richness from the very beginning.
I used 4 cups of sliced onions and added it to my Le Creuset 2.5 qt. signature French oven with salt and pepper to cook it down. Once the onions cook down and have become translucent, add 1 tbsp grated garlic and cook for 1 minute. The garlic makes this dish incredibly fragrant and savory. Next, add 1 tsp dried thyme and cook for an additional minute. The dried thyme should bloom with the sweet caramelized onion, butter and oil to add another depth of flavor.
Beef stock is essential in this recipe to create the deeply-flavored end result. You can make your own beef stock with beef bones and a mire poix (onion, carrot, celery) and herbs, or you can use a pre-made stock base like I did here. Next, add a dash of Worcestershire sauce for more body and richness. Don't the onions look delicious??? They cook down to become incredibly sweet and rich with the rest of the broth. Next, it's time to add the bread. You can use the traditional French baguette, but I used a crust sourdough that I had on hand and it's just as delicious.
You HAVE to add some grated Gruyère and/or Parmesan cheese on top of the bread. This is probably the best part of the entire dish since the bread soaks up all the flavor underneath while providing that crunchy texture on top from broiling with the cheese. My ✨secret ingredient✨ is a splash of balsamic vinegar in the broth - this brightens up the entire dish and elevates it to the next level. I stick the entire pot under the broiler on high for 5 minutes, or until the cheese melts and the bread becomes golden brown and toasty.
The end result is incredibly rich, a little sweet, and so comforting. Especially on a rainy day and week like it has been lately, this soup just hits the spot.
What do you think of this recipe, and would you make this at home? Let's talk below in the comments section!
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