As the summer fades into fall, we’ve already started to look forward to our favorite cold weather dishes. One recipe that is unapologetically French and surprisingly easy to make is French Onion Soup. Rich and flavorful, this classic soup is an impressive appetizer at a dinner party, but can also serve as a comforting single-course on cozy nights in with family.
6 tablespoons unsalted butter
4 pounds of onions (thinly sliced)
Salt and pepper
1 cup dry white wine
2 cups low-sodium beef broth
8 ½-inch-thick slices country bread
2 cups grated Gruyere cheese
1 tablespoon fresh thyme leaves
- Heat the butter in a large pot over medium-high heat. Add the onions, 1 ¼ teaspoons salt, and ¼ teaspoon pepper and cook for 15 minutes until tender. Stir occasionally.
- Reduce heat to medium and cook uncovered for 60 minutes until the onions are golden brown.
- Add the wine and cook for 2 minutes. Add the broth and 6 cups water and bring to a boil. Reduce heat and simmer for 15 minutes.
- Heat the broiler. Place the bread on a baking sheet and broil 2 minutes until golden brown and crisp. Sprinkle the bread with cheese and broil again for another 2 minutes until melted.
- To serve, ladle soup into bowls, top with toasts, and sprinkle with thyme.