Oh how the weather has gotten chilly! Things have been a bit hectic around these parts. I ended up slicing my hand and needed 5 stitches a few weeks ago and work is crazy as ever. Regardless, the weather does not care and came in with full force. A way I try to warm up is with French Onion Soup. I had to wait until my hand was fully healed but I am so glad it is french onion soup season.

– Ingredients – 

  • 3 Onions thinly sliced
  • 1 Clove of Garlic
  • 1 Tbsp of Thyme sprig
  • 1/2 Cup Red Wine
  • 2 Tbsp of Flour
  • 1 Quart of Vegetable Broth
  • 1 Baguette thinly sliced
  • 1 Cup shredded Gruyere

– Melt butter in large pot over medium/high heat and add Onions, Garlic, Thyme, Salt and Pepper cooking until soft, caramelized, and fragrant (about 25 mins) stirring occasionally so onions don’t burn

– Increase to high heat and add Wine bringing to a boil then reducing to a simmer cooking for another 5 mins or until wine is evaporated and onions are dry

– Remove Thyme Sprig and add Flour evenly coating onions cooking for 10 mins over medium heat

– Add Vegetable Broth bringing to a simmer cook for another 10 mins. Season with more Salt and Pepper to taste

-Ladle soup into two oven proof bowls placing 1-2 baguette slices in each and covering with Gruyere placing in oven for 3-5 mins with broiler on low or until cheese it melted and lightly browned


– Tips –

  • In my humble opinion Gruyere is the perfect cheese for French Onion Soup but if you don’t have Gruyere any shredded cheese you have in the fridge will
  • I prefer to use Vegetable broth but if you like Chicken Broth better that works too
  • Don’t stray too far when broiling, those things brown quickly!
  • It is easy to make the soup ahead and then heat, assemble, and finish later. I would recommend heat the soup for 10 mins on the stove and picking up with the last step of the recipe