French Onion Soup
Updated: Jul 27
Bring the French Bistro to your petit chateau! This simple recipe makes enough for one so multiple as needed.
Single Serving: 2.5 cups (1 bowl - increase the recipe for # of people)
1 small yellow onion
1 1/2 cup stock (meat/vegetable)
1/4 cup red wine
1 teaspoon thyme
1 tablespoon All-purpose flour
1/2 cupShredded Gruyère
1 slice of French bread, cubed
Thinly slice the onion by cutting it in half and slicing it thinly with the flat side against your cutting board.
Sauté onions and 1 tablespoon of butter on medium-low heat for 25 to 40 minutes until caramelized. Stir frequently and watch that the onions don’t start to burn. Add the other tablespoon of butter about halfway through and salt to taste.
After onions have reached caramelization add 1 to 2 tablespoons of flour. Stir in to evenly coat all onions. This is making the roux which will give you the true French texture.
In a separate pot heat broth and wine. Bring to a boil. Sprinkle in salt, pepper, and thyme to taste. Simmer 10-15 minutes. Add 1 cup of broth to onions crapping all bits from the bottom as you stir. Pour onion mixture into broth/wine.
Simmer 2-3 minutes. Place cubes of bread into onion soup boil. Pour soup over bread. Top with cheese. Place bowl in broil for 4-5 minutes until cheese is bubbling. Remove from oven carefully, let cool, and enjoy!