French Onion Soup With Sourdough And Gruyere Toasts

"French Onion Soup is on the table: caramelized sweet vidalia and red onions slowly cooked in beef stock with bay leaf and thymes and a shot of cider vinegar. Gratinated in the oven with Gruyere cheese , slices of garlic toasted sourdough and topped with fresh chives. It's lipsmackingly delicious."
-- @maisonrees

Recipe Intro From maisonrees

feedfeed French Onion Soup

feedfeed french onion soup

serves 4-6


2 1/2 lbs Vidalia Onions, sliced

1/2 stick of butter

1/4 cup olive oil

pinch of sugar

1 cup white wine or sherry

2 tablespoons AP flour

6 cups beef stock

few sprigs of fresh thyme

2 bay leaves

1 teaspoon red wine vinegar

salt and freshly ground black pepper

For topping:

sourdough bread, sliced, lighly toasted

grated gruyere cheese

a few fresh thyme sprigs

chopped chives, for garnish


In a heavy bottomed pan or dutch oven, melt the butter with the olive oil over medium heat. Add the onions and thyme and season with salt and pepper and add a pinch of sugar. Let cook, stirring occasionally for about 20-30 minutes, or until nicely caramelized. Deglaze with the wine, scraping up all the brown bits from the bottom of the pan. Cook until most of the wine has evaporated.

Add the flour and cook for about 5 minutes, stirring regularly to prevent lumps. Add the beef stock, bay leaves and thyme and cook for 30-40 minutes. Add the vinegar (which will add a nice brightness) and season with salt and pepper. Discard the thyme sprigs and bay leaves.

When ready to serve, preheat the broiler to high and portion the soup into ramekins or broiler-safe bowls. Top each with a slice of sourdough bread, grated Gruyere and a fresh thyme sprig. Broil until the cheese is bubbly and brown; add some chopped chives and serve.