French Onion Soup

French Onion Soup

The ultimate comfort food on a chilly night!


  • 6 large yellow onions
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1/2 cup red wine
  • 6 cups beef broth
  • 1 teaspoon worcestershire
  • 1 bay leaf
  • 4 springs of fresh thyme (or 1 teaspoon dried thyme)
  • 1 baguette
  • 8 slices provolone cheese (or cheese of your choice)


  1. In a large pot on medium-high heat add butter and allow to melt. Place onions and cook for about 30 minutes or until onions are caramelized and browned, stirring occasionally.
  2. Add garlic, stir around for about 1 minute. Add flour and stir around for an additional 1 minute.
  3. Pour in red wine to deglazed pan. Scrape up the brown bits off the bottom with a wooden spoon.
  4. Pour in beef broth and worcestershire; bay leaf, thyme, salt and pepper, bring to a simmer. Cover pot and reduce heat to medium-low, simmer for about 15 minutes.
  5. Preheat oven to 400 degrees F. While soup is simmering, slice baguette into 1 inch slices an bake for about 5-7 minutes, or until bread is golden and toasted. Remove and set aside.
  6. Discard bay leaf and thyme. Ladle soup into individual oven-safe bowls or crocks and place on a baking sheet. Top with your desired amount of bread and cheese (I used 2 1/2 baguette slices and 2 slices of provolone cheese for each bowl). PlaceĀ in oven for 2-3 minutes or until cheese is melted and bubbly. Remove and serve.
  7. Enjoy!!

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