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French Onion Soup
Rich caramelized onions, beefy broth, bubbly Gruyère
retest scheduled Adapted from Tyler Florence / Food Network — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Melt butter in Dutch oven over medium heat. Add onions and cook until deep brown, stirring occasionally; add a splash of water if the bottom starts to scorch. Add the garlic for the last .
- Add bay leaves, thyme, and wine. Simmer until wine evaporates, about .
- Dust with flour, stir to coat. Cook on medium-low.
- Add broth, bring to simmer. Season with salt and pepper. Simmer .
- Toast baguette slices under broiler until golden.
- Ladle soup into oven-safe bowls. Top with bread and generous Gruyère.
- Broil until cheese is bubbly and golden, .
Notes
- Don't rush caramelization - low and slow builds depth.
- Mix Swiss and Gruyère if budget is tight.
- Red wine gives deeper color; white works too.
Adapted from Tyler Florence / Food Network · original