french onion soup recipe

French Onion Soup


  • (4) tbsp butter
  • (2) large onions, thinly sliced (about 1 pound of onions)
  • (1) garlic clove, minced
  • (1) bay leaf
  • (2) sprigs of thyme
  • (½) cup vermouth (you can also use white wine or cooking wine)
  • (1) tbsp flour
  • (4) cups beef broth
  • (3) shakes worcestershire sauce
  • (2) day-old rolls, sliced and toasted (stale is better, but fresh is fine since you’re toasting it)
  • (4) oz gruyère cheese, thinly sliced
  • salt & pepper


  1. Heat a dutch oven (or other large, heavy pot) over medium heat
  2. Add butter, onions, garlic, bay leaf, thyme, 1 tablespoon salt and 1 teaspoon pepper
  3. Cook the onions, partially covered, for 20 minutes until onions have caramelized
  4. Add vermouth and bring to a boil, cook for 5 minutes until vermouth has evaporated
  5. Dust onions in flour and cook for 2-3 minute to allow flour taste to cook out
  6. At this point you can remove the bay leaf and thyme sprigs and discard of them
  7. Add the beef broth and worcestershire sauce to the pot
  8. Cook onion soup for another 10 minutes to allow the flavors to come together
  9. On your oven, turn on the broiler
  10. Season the soup accordingly (I added about another tablespoon of salt, but season to taste)
  11. In an oven-safe bowl, ladle soup until it’s almost filling the bowl
  12. Lay 2-3 slices of toasted bread on top of the soup
  13. Lay slices of the gruyère cheese until the soup/bread is completely covered
  14. Broil the soup for 5-10 minutes until the cheese has melted and browned
  15. Sprinkle soup with a little fresh thyme before serving

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French Onion Soup