There's something utterly classic about the heartwarming flavors of French onion soup. As the weather begins to chill, a bowl of this rich, savory delight becomes a perfect meal to cozy up with. And what could enhance this experience? A glass of Stags' Leap Napa Valley Chardonnay.
Ingredients
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper, to taste
- 1 cup white wine
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere cheese
Instructions
Caramelize the Onions
In a large pot, melt the butter over medium heat.
Add the sliced onions and cook, frequently stirring, until they are soft and caramelized to a deep golden brown, about 30-40 minutes. Add a bit of water if the onions start to stick too much, and reduce the heat if they start to burn.
Season with salt, pepper, and fresh thyme leaves.
Deglaze and Thicken
Pour the white wine over the caramelized onions and stir to loosen the flavorful bits from the bottom of the pan.
Sprinkle the flour over the onions and cook, stirring, for a few minutes to remove the raw flour taste.
Simmer the Soup
Slowly add the stock while stirring to combine everything smoothly.
Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together. Adjust seasoning as needed.
Prepare the Toast
While the soup is simmering, take your slices of bread and toast them until they are golden brown and crispy.
Broil the Soup
Preheat your broiler.
Ladle the soup into oven-safe bowls. Place a slice or two of the toasted bread on top of the soup and cover generously with slices or shredded cheese.
Place the bowls under the broiler and cook until the cheese is bubbly and starts to brown.
Serve
Carefully remove the hot bowls from the broiler and serve the French onion soup immediately.
