French Onion Soup

Serves 1
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Directions

  1. 1Peel the onions.
  2. 2Peel the onions.
  3. 3Peel the onions.
  4. 4Cut off both sides of the onions.
  5. 5Cut off both sides of the onions.
  6. 6Cut off both sides of the onions.
  7. 7Cut the onions in half.
  8. 8Cut the onions in half.
  9. 9Cut the onions in half.
  10. 10Slice the onions to about this thickness.
  11. 11Slice the onions to about this thickness.
  12. 12Slice the onions to about this thickness.
  13. 13Peel a few cloves of garlic.
  14. 14Peel a few cloves of garlic.
  15. 15Peel a few cloves of garlic.
  16. 16Slice the garlic cloves (do not mince).
  17. 17Slice the garlic cloves (do not mince).
  18. 18Slice the garlic cloves (do not mince).
  19. 19Add 1/4 cup of butter to a pot.
  20. 20Add 1/4 cup of butter to a pot.
  21. 21Add 1/4 cup of butter to a pot.
  22. 22Melt the butter down.
  23. 23Melt the butter down.
  24. 24Melt the butter down.
  25. 25Add the sliced onions to the melted butter.
  26. 26Add the sliced onions to the melted butter.
  27. 27Add the sliced onions to the melted butter.
  28. 28Coat the onions in the butter.
  29. 29Coat the onions in the butter.
  30. 30Coat the onions in the butter.
  31. 31Add the sliced garlic to the pot.
  32. 32Add the sliced garlic to the pot.
  33. 33Add the sliced garlic to the pot.
  34. 34Add two more tablespoons of butter.
  35. 35Add two more tablespoons of butter.
  36. 36Add two more tablespoons of butter.
  37. 37Add a couple teaspoons of sugar to the onions.
  38. 38Add a couple teaspoons of sugar to the onions.
  39. 39Add a couple teaspoons of sugar to the onions.
  40. 40Caramelize the onions, stirring frequently until they are a nice dark brown color.
  41. 41Caramelize the onions, stirring frequently until they are a nice dark brown color.
  42. 42Caramelize the onions, stirring frequently until they are a nice dark brown color.
  43. 43Turn the heat to low.
  44. 44Turn the heat to low.
  45. 45Turn the heat to low.
  46. 46Add about four tablespoons of flour, mixing it in immediately.
  47. 47Add about four tablespoons of flour, mixing it in immediately.
  48. 48Add about four tablespoons of flour, mixing it in immediately.
  49. 49Let the flour cook for about two more minutes.
  50. 50Let the flour cook for about two more minutes.
  51. 51Let the flour cook for about two more minutes.
  52. 52Add a few splashes of brandy and cook it out.
  53. 53Add a few splashes of brandy and cook it out.
  54. 54Add a few splashes of brandy and cook it out.
  55. 55Add half a cup of dry white wine.
  56. 56Add half a cup of dry white wine.
  57. 57Add half a cup of dry white wine.
  58. 58Add four cups of beef stock (starting with two, then adding two more).
  59. 59Add four cups of beef stock (starting with two, then adding two more).
  60. 60Add four cups of beef stock (starting with two, then adding two more).
  61. 61Mix all the liquids together.
  62. 62Mix all the liquids together.
  63. 63Mix all the liquids together.
  64. 64Add fresh thyme.
  65. 65Add fresh thyme.
  66. 66Add fresh thyme.
  67. 67Add fresh rosemary.
  68. 68Add fresh rosemary.
  69. 69Add fresh rosemary.
  70. 70Add salt and pepper to taste.
  71. 71Add salt and pepper to taste.
  72. 72Add salt and pepper to taste.
  73. 73Mix all the seasonings and herbs into the soup.
  74. 74Mix all the seasonings and herbs into the soup.
  75. 75Mix all the seasonings and herbs into the soup.
  76. 76Add a few bay leaves.
  77. 77Add a few bay leaves.
  78. 78Add a few bay leaves.
  79. 79Let the soup simmer for about 45 minutes to infuse the flavors.
  80. 80Let the soup simmer for about 45 minutes to infuse the flavors.
  81. 81Let the soup simmer for about 45 minutes to infuse the flavors.
  82. 82Spoon the soup into oven-safe bowls, avoiding bay leaves or other large herbs.
  83. 83Spoon the soup into oven-safe bowls, avoiding bay leaves or other large herbs.
  84. 84Spoon the soup into oven-safe bowls, avoiding bay leaves or other large herbs.
  85. 85Add homemade croutons to the soup bowls.
  86. 86Add homemade croutons to the soup bowls.
  87. 87Add homemade croutons to the soup bowls.
  88. 88Top the soup with Swiss cheese and smoked gouda.
  89. 89Top the soup with Swiss cheese and smoked gouda.
  90. 90Top the soup with Swiss cheese and smoked gouda.
  91. 91Bake in an oven preheated to 400 degrees Fahrenheit on the top shelf until the cheese is bubbly and crispy on top.
  92. 92Bake in an oven preheated to 400 degrees Fahrenheit on the top shelf until the cheese is bubbly and crispy on top.
  93. 93Bake in an oven preheated to 400 degrees Fahrenheit on the top shelf until the cheese is bubbly and crispy on top.
  94. 94Garnish with chives.
  95. 95Garnish with chives.
  96. 96Garnish with chives.
  97. 97Serve with fresh French bread.
  98. 98Serve with fresh French bread.
  99. 99Serve with fresh French bread.

Ingredients

  • 4 to 5 yellow onions
  • 4 to 5 yellow onions
  • 4 to 5 yellow onions
  • cloves of garlic
  • cloves of garlic
  • cloves of garlic
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 4 tablespoons flour
  • 4 tablespoons flour
  • 4 tablespoons flour
  • brandy
  • brandy
  • brandy
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 4 cups beef stock
  • 4 cups beef stock
  • 4 cups beef stock
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • fresh rosemary
  • fresh rosemary
  • fresh rosemary
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • bay leaves
  • bay leaves
  • bay leaves
  • homemade croutons
  • homemade croutons
  • homemade croutons
  • Swiss cheese
  • Swiss cheese
  • Swiss cheese
  • smoked gouda
  • smoked gouda
  • smoked gouda
  • chives
  • chives
  • chives
  • French bread
  • French bread
  • French bread

Equipment

cutting boardknifepotwooden spoonladleoven-safe bowlsbaking sheetoven

Tips

  • To avoid crying while cutting onions, don't do it with your eyes closed.
  • Carmelizing onions takes time but creates a nice, deep flavor.
  • Keep a close eye on the onions once they start to brown to prevent burning.
  • If you don't want to use alcohol, you can skip the brandy and wine, and add a splash of balsamic vinegar instead of wine.