French Onion Soup

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Place the onions, butter and thyme in a large pan and heat over low heat.

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Cook over low heat, stirring occasionally.

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Cook until the onions are soft, translucent, and begin to caramelize, about 45 minutes to an hour.

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Just before the onions finish cooking, add the garlic and saute for another 30 seconds to a minute.

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Dust the mixture with flour and stir to combine. Cook for an additional 5-7 minutes to cook out the raw flour flavor.

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Add the wine and stir so onions and wine are mixed. Cook for 10-15 minutes over low-medium heat, stirring occasionally.

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Pour in the beef broth and add the bay leaves. Stir to combine and bring to a boil. Once mixture begins to boil, reduce heat to a simmer and cook for 20 stirring occasionally.

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Ladle it into individual, oven-safe bowls.

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Place several toasted bread pieces into each bowl of soup.

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Add plenty of shredded Gruyere cheese.

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Broil for 4-5 minutes or until the cheese is melted and bubbly.

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Serve hot with your favorite side dish.

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For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!

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