French Onion Soup Recipe

Guest Post by: Meaghan from Cook. Craft. Love.

Because delicious belongs in your mouth…

Hi, The Easy Homestead readers!  Before we get on to that delicious french onion soup recipe I want to level with y’all…

I am not a homesteader.

I hope you didn’t choke on your coffee gasping, but it’s true.  Jen is slowly converting me to the dark side of homemade, all natural everything, but I don’t think I’ll ever quite be on her homesteading level.  Lucky for me, she loves me (and my soup) enough to let me share it with y’all!

And lucky for you ’cause this french onion soup recipe is goooooooooood.  To be honest…I don’t even like French Onion Soup.  And I had two bowls!  Something fantastic just happens to those onions when you caramelize them that just makes them not onions anymore.  They’re like onions, but not onions.  Ya feel me?

You’re gonna make a little magic here by simmering the onions in a little loving bath of beef broth, white whine, and thyme. That makes those onions happy, happy guys.  Then something magical happens and your tummy is all happy.  Then you’re not even mad those onions made your mascara run ’cause you cried like a little baby whilst cutting them (or they just made you cry if you are a homesteading gentleman).

And if that wasn’t payment enough for the ruination of your mascara (or making a homesteading guy shed a tear) you get to top it with crusty bread and cheese!

So much delicious cheese.

It melts all over everywhere once you stick it under the broiler and impatiently wait for it to melt, brown, bubble, and deliver that cheesy, brothy, oniony goodness to your growling stomach.

This french onion soup recipe so good that even onion haters {like me} won’t mind eating it!

Although it looks super fancy it’s surprisingly easy and ready in less than 90 minutes from start to delicious finish.  And while you wait, sneak a bit of that crusty bread and fancy cheese.  You’re caramelizing onions.  You deserve it!

French Onion Soup Recipe

Yields 4 large servings

Ingredients

4 large yellow onions, peeled and thinly sliced
4 Tbs butter
1/4 tsp sugar
3 cloves garlic, minced
3 Tbs flour
64 oz beef stock (or chicken or veggie for non-beef eaters)
1/2 cup dry white wine
1 tsp Worcestershire sauce (we use this one)
4-6 sprigs fresh thyme, tied into a bundle
Salt (we only use this) and pepper to taste
French bread, toasted
2 cups grated Gruyere or Havarti cheese

Directions

1. In a large saucepan saute the onions in butter on medium low heat until browned, careful not to burn them, about 30-40 minutes.  Add the sugar about 10-15 minutes in to help with the caramelization.

2. Sprinkle the flour over the onions and stir for 2-3 minutes.

3. Add the garlic and saute for another minute.

4. Add the stock, wine, Worcestershire sauce, and thyme bundle and cover.  Simmer on medium-low heat for 30 to 40 minutes or until flavors are blended and broth is heated through.

5. Remove the thyme stems and ladle into oven-proof bowls (these are my fav!) or ramekins.  Top with toasted bread and 1/2 a cup of shredded cheese.

6. Place under the broiler on a sheet pan {to catch spills} and watch carefully until cheese is brown and bubbly.  Be careful not to let it burn!

7. Carefully remove from oven and serve immediately.  Bowls or ramekins will be HOT!

That’s it! 

If you’re looking for more easy and delicious soup recipes check out these yummy favorites from Cook. Craft. Love.!

Slow Cooker Loaded Baked Potato Soup

{Healthy} Slow Cooker Turkey Chili

Meaghan is a former teacher who currently works part time as a substitute teacher until she can pursue her passion of blogging full time.  She loves to invent new recipes and has a wicked sweet tooth.  You can find her over at Cook. Craft. Love. where she blogs about family favorite recipes and new inventions, seasonal crafts and decor, and the occasional free printable.  She loves cupcakes, casseroles, and college football.

You can follow Meaghan on Pinterest, Facebook, Instagram, and Bloglovin’.

French Onion Soup Recipe

 

Author:

Meaghan- Guest Post

Serves: 4 Servings

Cook time: 1 hour 20 mins

Total time: 1 hour 20 mins

Print

 

Ingredients

• 4 large yellow onions, peeled and thinly sliced
• 4 Tbs butter
• ¼ tsp sugar
• 3 cloves garlic, minced
• 3 Tbs flour
• 64 oz beef stock (or chicken or veggie for non-beef eaters)
• ½ cup dry white wine
• 1 tsp Worcestershire sauce
• 4-6 sprigs fresh thyme, tied into a bundle
• Salt and pepper to taste
• French bread, toasted
• 2 cups grated Gruyere or Havarti cheese

Instructions

1. In a large saucepan saute the onions in butter on medium low heat until browned, careful not to burn them, about 30-40 minutes. Add the sugar about 10-15 minutes in to help with the caramelization.
2. Sprinkle the flour over the onions and stir for 2-3 minutes.
3. Add the garlic and saute for another minute.
4. Add the stock, wine, Worcestershire sauce, and thyme bundle and cover. Simmer on medium-low heat for 30 to 40 minutes or until flavors are blended and broth is heated through.
5. Remove the thyme stems and ladle into oven-proof bowls or ramekins. Top with toasted bread and ½ a cup of shredded cheese.
6. Place under the broiler on a sheet pan {to catch spills} and watch carefully until cheese is brown and bubbly. Be careful not to let it burn!
7. Carefully remove from oven and serve immediately. Bowls or ramekins will be HOT!

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