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Bistro French Onion Soup with rich, flavorful beef broth and slowly caramelized onions topped with French bread croutons and gruyere cheese.
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Bistro French Onion Soup

Bistro French Onion Soup with rich, flavorful beef broth and slowly caramelized onions topped with French bread croutons and gruyere cheese.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Course: Main Course, Soup
Cuisine: Farm to Table, Soups, Stews, Chowders
Keyword: Bistro Food, Caramelized Onions, Comfort Food, Onion Soup,, winter soup
Servings: 6

Equipment

  • 6 Oven safe soup bowls

Ingredients

  • 6 large Walla Walla Sweet onions sliced in 1/4 inch rounds
  • 2 large leeks sliced in 1/4 inch rounds
  • 1/2 cup butter
  • 1 tsp. salt
  • 1 cup white wine
  • 1/2 cup sherry cooking wine
  • 1 tbsp. bacon grease can sub cooking oil / butter
  • 2 heaping tsp. flour
  • 8 cups water
  • 12 heaping tsp. Better Than Bouillon - Roasted Beef
  • 3 sprigs fresh thyme
  • salt and pepper to taste

Croutons

  • 6 1 inch thick French bread slices
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 sprigs thyme stems removed
  • 12 slices Gruyere or Swiss cheese 2 slices per bowl

Instructions

  • Caramelize the onions and leeks over medium low heat: Melt butter in large stock pot over medium low heat, add onions, leeks and salt. Slowly cook the onion mixture down, stirring occasionally until fully caramelized. This process should take 90 minutes.
  • Add wine and sherry to the pot, cook for about 2 minutes. Stir in bacon grease and flour until combined well, cooking an additional 2 minutes. Add water, bouillon, thyme, salt and pepper. Simmer on medium low while you make the croutons.
  • Spoon soup into oven safe bowls, place a few croutons on top, cover with two slices of Gruyere or Swiss cheese. Broil until melted.

Croutons

  • Cut thick sliced French bread into large oversized cubes. Toss in a mixing bowl with olive oil, salt and pepper. Place cubes in a medium sized pan over medium high heat and brown on each side. Remove from heat and sprinkle thyme leaves over croutons.