Classic French Onion Soup
Rich, savory, and topped with melty Gruyère, this Classic French Onion Soup is comfort in a bowl. Perfect for cozy nights or impressing guests, every spoonful is packed with deep flavor and cheesy goodness.
Ingredients
5 onions (3 yellow, 2 sweet), thinly sliced (about 8 cups)
2 tablespoons olive oil
½ stick (4 tablespoons) butter (plus more for the baguette)
Salt and pepper, to taste
2 tablespoons all-purpose flour
1 cup dry white wine
6 cups beef broth
¼ cup Johnny’s French Dip Au Jus concentrate
5 sprigs fresh thyme
2 bay leaf
8 oz Gruyère cheese, shredded
1 baguette, sliced
Directions
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil and ½ stick butter over medium heat. Add the thinly sliced onions and stir to coat them in the butter and oil. Season with salt and pepper to taste. Cook the onions slowly over medium to medium-low heat, stirring occasionally, until they are soft, golden brown, and deeply caramelized—about 30 minutes.
Sprinkle in 2 tablespoons flour over the caramelized onions. Stir well and cook for 1 minute. Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot. Add 6 cups beef broth, ¼ cup Johnny’s French Dip Au Jus concentrate, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer and cook for 20 minutes. Remove the thyme sprigs and bay leaf before serving.
While the soup simmers, shred 8 oz Gruyère cheese. Slice the baguette and spread a little butter on each slice. Toast the slices in the oven at 375°F until golden and crisp.
Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl. Sprinkle a generous amount of shredded Gruyère over the bread. Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown.
