Classic French Onion Soup with Red Wine is the traditional recipe, with the volume turned up.
- 1/4 cup unsalted butter
- 3 pounds (about 5 medium) sweet onions, sliced
- 1 bottle dry red
- 8 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 12 (3/4-inch-thick) French baguette slices
- 2 cup shredded Gruyère cheese
- In a large stockpot or Dutch oven over medium heat, melt butter. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. If the pan gets too dry, feel free to add more butter or a swirl of olive oil.
- Stir in a cup of wine, scraping any browned bits from the bottom of the stockpot.
- Pour the rest of the wine, add the beef stock, and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs.
- While the soup simmers, cube bread slices and toast in a skillet with a couple of tablespoons of butter. Sprinkle with salt and pepper.
- Once the bread cubes are coated well with butter and starting to crisp, pour out onto a half sheet pan, and toast in a 350 oven for about 8-10 minutes, depending on your oven’s temperature.
- Remove from the oven, and begin layering your soup dishes.
- In oven-proof soup bowls, add a layer of bread and cheese, ladles of soup, and then another layer of bread and cheese. The top layer should cover as much of the bread cubes as possible. The bread cubes sticking out from the cheese have a tendency to burn faster than the cheese can melt and brown. Be careful!
- Preheat your broiler for a good 5 minutes.
- Place into oven and broil until golden brown and cheeses have melted; keep a very close eye! I also like to rotate my pan/dishes so they brown evenly.
- Serve immediately with extra toasted slices of bread for dipping!
Keywords: classic french onion soup with red wine