A delicious soup that takes a really long time to make, but that is worth every minute of it.
Course Soup
Cuisine French
Keyword Beef Soup, Fall Soup, French Onion Soup, Onion Soup
Total Time 6 hourshours
Author Chef Ben Kelly
Ingredients
10lbsOnionsthinly sliced
1-2tbspOlive Oil
1/2bottleRed Wine
1 1/2LBeef Stock
2 tbspFresh Thyme Leaves
Salt & PepperTo taste
2cupsCroutons
1cupGruyere Cheese, Grated
Instructions
Heat a heavy-bottomed pot over medium-low heat.
Add in the olive oil and half the onions.
Cook until the onions soften and start to caramelize.
Add in half of the onions that are left and cook until they soften and start to caramelize.
Repeat this process with the remaining onions.
Turn the heat down to low and cook the onions, stirring occasionally until they are a deep brown colour and smell sweet. This will take about 4 1/2 - 5 hours though you only have to stir once in a while.
Turn the heat back up to medium and add in the red wine.
Cook for about 10 minutes or until half the wine has evaporated.
Add in the beef stock, thyme, and some salt and pepper and bring to a boil.
Simmer for 10 minutes.
Taste the soup and adjust seasoning.
To serve the soup, scoop it into oven-safe bowls, garnish it with croutons topped with the gruyere cheese and cook under the broiler until the cheese melts.