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French Onion Soup
Rich caramelized onions, beefy broth, bubbly Gruyère
Ingredients
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- 4 tbsp unsalted butter
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- ½ bottle dry red wine
- 2 tbsp all-purpose flour
- 8 cups low-sodium beef broth
- 1 baguette, sliced 1-inch thick
- 1 lb Gruyère cheese, grated
- Kosher salt and black pepper
Instructions
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- Melt butter in Dutch oven over medium heat. Add onions and garlic, cook until caramelized, stirring occasionally.
- 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.
Tyler Florence / Food Network (1,000+ five-star reviews)