If you’re a fan of French onion soup and have made it at home before, you’ll probably notice two things immediately.
1. We use white wine instead of red wine—or sherry.
2. We use a combo of chicken stock + beef stock.
The results are a slightly sweeter, but just as addictive take on the classic. If you have a little extra time, you can deepen the flavor by allowing the soup to simmer for another 15 minutes. To finish, simply ladle the soup into ramekins, top each serving with bread, and melt the cheese right on top of the soup, under the broiler. The top gets super crispy and bubbly, and the bottom softens slightly, making it easy to dig into. French onion soup is simple but there are a few things to consider that can help you nail it
How do I thicken French onion soup?
There are a few ways to thicken soup. The most common choice is flour but you can also use potato starch or corn starch. Whisk 2 tbsp of flour, cornstarch, or potato starch with 1/4 cup of the soup liquid and add it to the soup base. Bring the mixture to a boil, then simmer for about 10 minutes, until thickened.
YIELDS:4 serving(s)
PREP TIME:10 mins
TOTAL TIME:1 hr 5 mins
Ingredients
4 tbsp. butter
3 large yellow onions, thinly sliced into half moons
2 tbsp. all-purpose flour
salt
Freshly ground black pepper
1/2 c. white wine
2 c. low-sodium chicken stock
4 c. low-sodium beef stock
8 sprigs fresh thyme, plus more for serving
8 baguette slices
1 c. grated Gruyère
Directions
Step 1
In a large pot over medium heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, about 25 minutes. Add flour and cook 1 minute. Season with salt and pepper. Add wine and let simmer until evaporated, 3 minutes. Add stocks and thyme and bring to a boil. Reduce heat and let simmer for 15 minutes. Season with salt and pepper to taste and remove thyme.
Step 2
Preheat the broiler to high. Ladle soups into heat-safe ramekins and top each with 2 slices of bread and top with cheese. Broil until bubbling and golden, 1 to 2 minutes.
Step 3
Top with thyme to serve.
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