If you only knew how excited I am to share this recipe for the most ultimate French Onion Soup with you today. If only. Mercy!
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I just want to kick myself for not ever making it up until now. I never thought I could make it as good as what I get at restaurants and was a little intimidated. But it’s not difficult at all and I wish I could have been making it over the years… especially during the fall and winter months (but I love eating it year-round!).
Sooooo… what made me crave French onion soup?
Baby and I dressed up for Halloween and I ended up having way too much fun that night after the trick-or-treaters faded out. If you’ll notice, I had rig up Baby’s costume :-(. I thought a size large would work (it was the only large left). I ended up wrapping the part of the costume around her neck that was supposed to go around her chest! She didn’t mind too much though. #bigdogproblems
The next day I felt a little “compromised” (is that an appropriate word for it?) after all of the Halloween fun that night. So I made this French onion soup for some much needed comfort food. Worked like a champ! 🙂
So, if you’ve never made French onion soup before, please don’t be intimidated like I was. It’s very easy — and freakin’ delicious!
- 6 tablespoons butter
- 4 cups chopped yellow onion (about 1-1/2 large onions)
- 1 teaspoon fresh minced garlic
- 1 teaspoon dried thyme (and additional thyme for garnish, if desired)
- 1 bay leaf
- Salt and pepper, to taste
- 4 (10.5-ounce) cans beef broth
- ⅛ cup red wine
- French bread slices (I used 2 slices for each bowl)
- Provolone cheese slices (I used 3 slices per bowl)
- Shredded Parmesan cheese (about a tablespoon per bowl)
- In a large saucepan over medium heat, melt butter. Add onions, garlic, thyme, bay leaf, salt and pepper. Cook onions until soft and caramelized, stirring often, about 20-25 minutes.
- Add beef broth and red wine. Bring to a simmer and simmer for 15-20 minutes.
- When ready to serve, turn on your oven broiler. Ladle soup into oven-safe bowls or ramekins. Top with bread, provolone cheese slices and then sprinkle with Parmesan cheese. Place bowls on a cookie sheet and broil until cheese is melted and bubbly. Garnish with additional thyme if desired.