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The Ultimate French Onion Soup Recipe | It's Megan | #frenchonionsoup #recipe #soup

French Onion Soup

This is the only French Onion Recipe you'll ever need. It's easy and delicious, but I do recommend making it the night before so you can take your time with it! We've served this as a pre-meal course, and as a dinner course and this amount was good for 8 servings. If you opt for full servings as meals, I'd say this would feed 6!

Cuisine French
Keyword French Onion Soup
Servings 8 servings
Calories 202 kcal

Ingredients

  • 6 Sweet Onions chopped in quarters
  • 1/4 cup Butter to be more health conscious, I used I Can't Believe It's Not Butter Light
  • 2 cloves Garlic minced
  • 3 Bay Leaves
  • 3 Thyme Sprigs
  • 1/2 cup Dry White Wine
  • 3 heaping tbsp All-Purpose Flour
  • 2 qts Beef Broth to be more health conscious, I used fat-free beef broth
  • 2 tbsp Dry Sherry
  • 1 Baguette sliced
  • Gruyere or Munster (really any cheese)
  • Kosher Salt and Pepper

Instructions

  1. Melt butter in a large stock pot over medium heat

  2. Chop all onions into quarters

  3. Add onions, garlic, bay leaves, thyme, salt and pepper until onions are caramelized – at least 45 minutes (this could take awhile) – stirring occasionally. I added a lid after about 30 minutes to help the process

  4. Remove bay leaves and thyme sprigs

  5. Add wine and deglaze

  6. When wine evaporates (about 5 minutes) turn heat down to medium low, dust onions with flour, and stir (don't burn the flour). Cook for 10 minutes

  7. Add broth and sherry, then simmer and cook for 10 minutes, and add salt and pepper to taste

  8. Turn on the broiler while you slice the baguette and cheese. Scoop your soup into remekins and top with bread, then cheese. Place on a baking sheet and put in the oven until the cheese is bubbly and brown and the baguette is toasted. (don't forget the remekin will be hot coming out of the oven)   :)

  9. This freezes well, too! Once the soup is cooled, place in a freezer-safe dish and take it out when you want more! I've eaten this after a month of freezing, and it was just as good as day 1