French onion soup is one of those dishes that uses deceivingly few ingredients and yet tastes so rich and gourmet. Sure it takes a little time, but very little effort. And the payoff is fantastic.
You just take about six of these.
Slice them into half moons, add a stick of butter and sautee for an hour.
After an hour, you get this — carmelized onions are delish!
You add a cup of wine, a box of beef broth, a couple sprigs of thyme and 3 cups of water.
Let it simmer for about an hour, until it looks like this.
Top with gruyère cheese and YUM!
You have to saute on pretty low heat, yes? My caramelized onions turn out 4 of 5 times. Looks delicious!
You got it, Bianca! You heat ’em up to high for 10 minutes and then bring it down to medium low heat and stir every 5 minutes or so for an hour – scraping all the brown bits off the bottom as you go. Soooo good!
Thanks for sharing this. Impressive!.
Does it matter if you use purple or yellow onions? Would purple (“red”) onions be okay for French Onion soup?
Hi there! Any kind of onion should work just fine. Let me know how it turns out! Happy cooking 🙂
I decided to just caramelize the onions…but I put too many in the pot so they sort of steamed instead. But it worked, I ended up browning them a bit and making soup. It was great! I combined your recipe with “The New Best Recipe” I had and used red wine instead (and half as much) and used half chicken broth and half beef broth. I cooked the caramelized onions in the wine a few minutes before adding the rest of the liquid ingredients. It was SOOO good! Thanks!