There aren’t too many things that speak of winter, rain, overcast and gloom quite like a steaming bowl of French onion soup. This soup that often intimidates newbies requires only caramelization and simmering of onions in a basic beef broth. That is it! But my goodness, this soup is all you need on that cold afternoon when the weather app on your phone is showing 50% chance of rain and all your friends have gone into hibernation.
Right after shooting this video, I came down with a nasty cold. And believe me when I say this… I had 6 cups of this soup throughout the day and was back to 100 within 12 hours without popping a single tablet! You may not think that’s a big deal, and Ill ask you when you’re cocooned in a blanket waiting for the Day/NyQuil to kick in.
French Onion Soup
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large yellow onions
- pinch of salt
- 1 tsp sugar
- 3 tbsp all-purpose flour
- 6 cups beef broth
- 3-4 bay leaves
- French bread slices
- gruyere cheese
- In a large saucepan over medium heat, melt butter and olive oil.
- Slice onions thinly and add to the pan. Stir for 5-6 minutes until onions are soft.
- Sprinkle salt and sugar and allow the onions to caramelize and brown on medium to low heat for 30-35 minutes.
- Next, sprinkle flour over the caramelized onions and mix really well. This will help to thicken up the soup just a little bit. Just a tad!
- Next, pour in beef broth and add bay leaves. Let the soup simmer for 10-15 minutes on medium heat.
- While the soup is simmering, slice french bread and toast it on both sides. I toast it under the broiler in my oven.
- To assemble French onion soup, pour a couple of ladles of the soup into an oven-safe bowl.
- Place the toasted french bread on top, and grate gruyere cheese generously on top.
- Place the bowl into the oven under the broiler for 5 minutes or until the cheese is melted and brown.
- Serve immediately!