FAMILY-STYLE FRENCH ONION SOUP

45 mins
Serves 4
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Directions

  1. 1Slice the onions in half then into thin half-moon slices.
  2. 2Slice the onions in half then into thin half-moon slices.
  3. 3Slice the onions in half then into thin half-moon slices.
  4. 4Melt the butter in a big oven-safe pot or dutch oven over medium heat.
  5. 5Melt the butter in a big oven-safe pot or dutch oven over medium heat.
  6. 6Melt the butter in a big oven-safe pot or dutch oven over medium heat.
  7. 7Add the onions and cook down, stirring every few minutes until they start to turn a golden color.
  8. 8Add the onions and cook down, stirring every few minutes until they start to turn a golden color.
  9. 9Add the onions and cook down, stirring every few minutes until they start to turn a golden color.
  10. 10Add the brown sugar, salt and pepper and stir to combine. Cook for 30-45 minutes, stirring occasionally until the onions are soft and a deep golden color.
  11. 11Add the brown sugar, salt and pepper and stir to combine. Cook for 30-45 minutes, stirring occasionally until the onions are soft and a deep golden color.
  12. 12Add the brown sugar, salt and pepper and stir to combine. Cook for 30-45 minutes, stirring occasionally until the onions are soft and a deep golden color.
  13. 13Add the flour and stir to combine for about 1 minute.
  14. 14Add the flour and stir to combine for about 1 minute.
  15. 15Add the flour and stir to combine for about 1 minute.
  16. 16Add the broth and stir to combine, then let the soup simmer for about 15 minutes while you prep the topping.
  17. 17Add the broth and stir to combine, then let the soup simmer for about 15 minutes while you prep the topping.
  18. 18Add the broth and stir to combine, then let the soup simmer for about 15 minutes while you prep the topping.
  19. 19If your bread is soft (not stale) lightly toast it then slice into bite-sized cubes. Shred the gruyere cheese.
  20. 20If your bread is soft (not stale) lightly toast it then slice into bite-sized cubes. Shred the gruyere cheese.
  21. 21If your bread is soft (not stale) lightly toast it then slice into bite-sized cubes. Shred the gruyere cheese.
  22. 22Turn your oven on to broil.
  23. 23Turn your oven on to broil.
  24. 24Turn your oven on to broil.
  25. 25Arrange the bread cubes on top of the soup, then top with shredded cheese.
  26. 26Arrange the bread cubes on top of the soup, then top with shredded cheese.
  27. 27Arrange the bread cubes on top of the soup, then top with shredded cheese.
  28. 28Carefully put in the oven for 3-5 minutes until the cheese is bubbly and golden.
  29. 29Carefully put in the oven for 3-5 minutes until the cheese is bubbly and golden.
  30. 30Carefully put in the oven for 3-5 minutes until the cheese is bubbly and golden.
  31. 31Let cool for 5 minutes then serve into bowls and enjoy!
  32. 32Let cool for 5 minutes then serve into bowls and enjoy!
  33. 33Let cool for 5 minutes then serve into bowls and enjoy!

Ingredients

  • 6 sweet white or vidalia onions
  • 6 sweet white or vidalia onions
  • 6 sweet white or vidalia onions
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tsp brown sugar
  • 1 tsp brown sugar
  • 1 tsp brown sugar
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 32 oz beef broth
  • 32 oz beef broth
  • 32 oz beef broth
  • 3 large pieces crusty white bread
  • 3 large pieces crusty white bread
  • 3 large pieces crusty white bread
  • 4 oz gruyere cheese
  • 4 oz gruyere cheese
  • 4 oz gruyere cheese

Equipment

ovenbig oven-safe pot or dutch ovenknifetoastergrater