French onion soup recipe

I was craving a really nice warm soup right now and so, as I was born in a france and spent part of my life there before moving to this amazing country I thought I’d post a pretty easy but delicious French onion soup like we used to make with my family in Paris.

It’s incredibly flavorful but it doesn’t require that many ingredients and it’s very nice for vegetarians as well.

Here is what you’ll need :

Butter: unsalted (we used to get it fresh from the market, looking all ormage)
Onions: I prefer Yellow onions: very sunny bright flavor, only mild bitterness and some lovely sweetness overall.
Flour: to gently thicken the soup.
Dry white (French!) wine: to deglaze the pot and scrape the browned bits off the bottom and add some tannic flavour.
Vegetarian broth
Worcestershire, garlic, bay leaf, fresh thyme, salt and pepper.
Bread and Gruyere

First let’s cut the onions from top to bottom and slice off the root, always slice from the side of the onion to keep the onion rings together while they cook.

melt the butter in a stockpot over medium heat and add the onions, toss so that they are coated in the butter. cook until onions are caramelized. Do not sauté until soft, cook them down to a golden brown, cook them slowly so they are uniformly golden and soft without browning too much, stir regularly to get the bits on the base of your pot and mix them
through.5 Large Walla Walla onions are great for this.

deglaze with a half cup of white wine.

then add flour to thicken the soup.

Add the stock, Worcestershire, bay leaf and thyme together in a large pot,let the soup continue to simmer for at least 10 minutes.
remove the thyme sprigs and bay leaves and season

In the meantime toast the bread in the oven until golden.
Place your bowls on a baking sheet,
Add the crusty bread crouton topped with gruyere and broil until golden and bubbly for 2-4 minutes, be careful that it doesn’t burn.

Serve!
Et voila, bon appetit!