French Onion soup is perfect for this time of year! It’s a perfect fall soup and is incredibly simple. This recipe is delicious, simple, and it tastes just like Panera’s French Onion Soup. What a perfect meal to have on a chilly fall day.
I recently got all four of my wisdom teeth pulled out and my mom made this amazing soup for me. It was absolutely delicious and I just HAD to get this recipe from her so I could share it will all of you. Thankfully there are only a few steps with this recipe so let’s get started.
My mom introduced me to a dutch oven when she made this recipe and now it’s at the top of my Christmas list this year. First let’s melt the butter.
Next, we need to slice four onions and chop two cloves of garlic (we cheated and used minced garlic). So much easier than chopping up a clove. Also, make sure to use sweet onions as they pretty much make the recipe.
Once you have the onions and garlic sliced and chopped you want to add them to the pot to soften and caramelize. This is also when bay leaves, thyme sprigs, and salt and pepper.
After the onions are carmalized you want to add red wine and bring it to a boil. You’ll have some wine left over so hopefully you are a dry wine fan. I tasted the wine we used and it was so dry and awful – I’m a sweet wine kind of person. After your soup has reached a boil you want to reduce the heat and let it simmer until the wine evaporates leaving the onions dry.
This is when you will want to discard the thyme and bay leaves. Just dust with flour, stir, and turn down the heat so you don’t burn the flour. Add beef broth and bring back to a simmer. Simmer to taste and you have a delicious French Onion soup!
I hope you enjoy this simply delightful recipe. Please let me know what you thought!
- 1/2 Cup unsalted butter
- 4 Sweet Onions, sliced
- 2 Garlic Cloves, chopped
- 2 Bay Leaves
- 2 Fresh Thyme Sprigs
- Salt & Pepper
- 1 Cup Red Wine, about 1/2 bottle
- 3 Tablespoons Flour, heaping
- 2 Quarts Beef Broth
- Melt butter in dutch oven (pot) over medium heat.
- Add the onions, garlic, bay leaves, thyme, and salt and pepper. Cook until onions are very soft and caramelized.
- Add wine and bring to a boil. Reduce heat and simmer until the wine evaporates leaving the onions dry.
- Discard thyme and bay leaves.
- Dust with flour and stir. Turn down the heat as to not burn the flour.
- Add beef broth and bring back to simmer.
- Season to taste and enjoy.
- We also made cheesy bread to go with this soup. We used one loaf of french bread, sliced topped with about a pound of Gruyere grated cheese.