French Onion Soup

French onion soup is my absolute favorite soup. It may have something to do with all the melted Gruyere on top, my favorite cheese.  Whenever I see this soup on a restaurant menu, I am always intrigued to try their version. I have played around with my recipe for the past couple years and have landed on a final version. This is my idea of a happy meal. With a glass of red wine on the side, I feel instantly transported to a Parisian café.

Ingredients for French Onion Soup

2 tablespoons butter

1 tablespoon olive oil

4 large white or yellow onions, halved and sliced to form half circles

1/4 teaspoon dried thyme

1/4 teaspoon salt

freshly ground pepper

2 tablespoons brandy (I use St-Rémy)

1/2 cup white wine

4 cups chicken broth

1 bay leaf

half a baguette or other crusty bread, cut in about ½ inch slices

2 cups shredded Gruyere 

Directions for French Onion Soup

Melt the butter in a large Dutch oven with the olive oil over medium low heat. Once melted add in the onions. Cook covered for 10 minutes to soften the onions.

Remove the lid and season the onions with thyme, salt, and freshly ground pepper. Continue to cook uncovered for 20 minutes, stirring often, until onions are lightly caramelized and very soft.

Add in the brandy and white wine and stir to deglaze the pan. Add in the chicken broth and bay leaf and simmer covered for 30 minutes. Remove the bay leaf. Taste and season with salt and pepper to your liking.

Preheat the oven to 350 degrees. Place the bread slices on a baking sheet and toast for 5 minutes on each side.

Place 4 oven proof bowls on a baking sheet. Ladle the soup into the bowls so they are filled almost all the way, leaving half an inch. Add toasted bread slices to the top so the soup is mostly covered. Add half a cup of shredded Gruyere on top of each bowl. Spread it out evenly over the top. I like to push it towards the edge, so the cheese melts over the side of the bowl a bit.

Turn on the broiler and place the baking sheet with soup under the broiler for 3-5 minutes. I start with 3 minutes and then check again at 4 and 5 minutes until I get the desired golden color. Take out of the oven and enjoy!

Serves 4