For our last (for a while) “Soup’s On” Monday installment, we go super classic. French Onion Soup is so easy, so humble – truly, a peasant soup. If it weren’t for the Gruyere cheese we used to top the soup, this would have cost under $5. For six servings!
French Onion Soup might be a nice post-Thanksgiving dinner. So simple and almost meditative to make. Caramelizing the onions is a labor of love – taking over an hour – but patience makes them worth the wait. Add a slice of baguette on top with the Gruyere, and broil. Truly my favorite soup, especially when placed in my favorite (and traditional) soup crocks.
French Onion Soup
- 1 stick of butter
- 5 large yellow onions, peeled, halved and sliced
- 3 sprigs fresh thyme
- Salt and Pepper
- 1 carton beef broth
- 4 slices baguette
- sliced Swiss or Gruyere cheese
Melt the butter in a large stock pot on medium heat, and add the onions. Add salt and pepper and the thyme, and stir the onions, almost continually, until they are caramelized. This will take a while. The thyme leaves will slowly come off of their stems as you stir. Remove the woody stems once the leaves have gone.
Add the beef broth, and simmer for 30 minutes. Ladle the soup into oven proof bowls, and top with a baguette slice and your cheese choice. Broil with a watchful eye, until the cheese begins to slightly brown and bubble. Carefully remove, and enjoy!