French Onion Soup


  1. 2 large yellow onions, thinly sliced
  2. 4 tablespoons unsalted butter
  3. 2 cloves garlic, minced
  4. 2 tablespoons flour
  5. 6 cups beef broth
  6. 1 cup dry white wine
  7. 2 bay leaves
  8. Salt and freshly ground black pepper, to taste
  9. 8 thin slices of French bread, toasted
  10. 2 cups grated Gruyère cheese


  • In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
  • Add the sliced onions and cook until they are soft and golden brown, about 25-30 minutes. Stir occasionally.
  • Add the garlic and cook for an additional 2 minutes.
  • Sprinkle in the flour and stir to combine. Cook for 2-3 minutes.
  • Gradually add the beef broth and white wine, stirring constantly to avoid lumps.
  • Add the bay leaves, salt, and pepper, and bring to a boil. Reduce heat to low and let the soup simmer for 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Place the toasted bread slices on the bottom of oven-safe bowls and ladle the hot soup over them.
  • Sprinkle grated Gruyère cheese on top of the bread and soup.
  • Place the bowls on a baking sheet and bake in the preheated oven until the cheese is melted and bubbly, about 10-15 minutes.
  • Serve hot. Enjoy

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