restaurant-style french onion soup

Ingredients

• Servings: 6
• 1/2 cup butter
• 8 onions, sliced
• 2 cloves garlic, crushed
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1 teaspoon dried thyme
• 1 cup red
• 1 tablespoon
• 2 tablespoons all-purpose flour
• 2 quarts beef broth
• 1 french baguette, cut into 1/2-inch thick slices
• olive oil, or as needed
• 6 slices swiss cheese
• 6 slices provolone cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• melt butter in a large soup pot over medium heat. cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. pour in red and ; bring to a boil. reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
• sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
• preheat oven to 350 degrees f (175 degrees c) while soup is simmering. arrange bread slices on a baking sheet and drizzle with olive oil.
• toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. remove toast and set aside.
• set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
• ladle soup into 6 oven-proof crocks, filling them about 3/4 full. place 1 or 2 bread slices into the bowls and top each with a slice of swiss cheese and a slice of provolone. carefully place filled crocks a sturdy baking sheet.
• broil soup until the cheese is browned and bubbling, 3 to 4 minutes.