French Onion Soup


We have been making this French onion soup recipe since before we were married. DaddyO learned this recipe from a close friend who loved to cook and taught him some of his secrets.

I love this recipe because it requires minimal ingredients yet delivers a bowl of soup packed with flavor. It also has a lot of leeway for substitutions and adaptions. The hardest part of the preparation is all the chopping.  With the purchase of our mandoline a year ago this recipe has become much easier and we are making it at least once a month.
This recipe has been adapted from Epicurious.

  • 6 large onions (about 5 pounds), sliced thin
  • 1/2 stick (1/4 cup) unsalted butter
  • 1tablespoon all-purpose flour
  • 1/3 cup dry white wine
  • 1 1/2 quarts beef broth
  • twelve 1/2-inch-thick slices of French bread, toasted
  • 3/4 pound coarsely grated Gruyère
In a large kettle cook the onions in the butter over moderate heat.

Stir frequently, for 1 hour or until they are golden brown.

De-glaze the pan with the wine and then sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper.

Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

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