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French Onion Soup
French onion soup is a classic comfort dish built on deeply caramelized onions and a rich beef broth. The secret to its signature dark color and sweet, savory flavor lies in cooking the onions low and slow until they turn a deep golden brown. A touch of dried thyme and a bay leaf add an earthy background note to the broth. It is finished with thick slices of toasted French bread and a generous layer of melted Gruyere and Parmesan cheese. Serve it on a chilly evening when you need a warming, satisfying meal.
Ingredients
- 2 tablespoons butter
- 4 medium onions, sliced
- 2 cans (10 ½ oz each) condensed beef broth
- 1 ½ cups water
- ⅛ teaspoon pepper
- ⅛ teaspoon dried thyme leaves
- 1 dried bay leaf
- 4 slices ( ¾ to 1 inch thick) toasted French bread
- 1 cup shredded Gruyère, Swiss or mozzarella cheese (4 oz)
- ¼ cup grated Parmesan cheese
Instructions
- 1Melt the butter in a 4-quart nonstick Dutch oven over medium-high heat. Add the sliced onions and stir to coat them evenly. Leave the pot uncovered and cook for 10 minutes, stirring every 3 to 4 minutes.
- 2Turn the heat down to medium-low. Continue cooking for 35 to 40 minutes, stirring thoroughly every 5 minutes. The onions will shrink significantly and turn a deep golden brown color.
- 3Pour in the beef broth and water, then add the pepper, dried thyme, and bay leaf. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for 15 minutes before taking out the bay leaf.