Savor this hearty French Onion Soup with rich, caramelized onions bathed in a delightful beef broth, topped with crunchy garlic croutons, and gooey cheese.
In a large pot, melt butter over medium-high heat, then add onions, thyme, and bay leaf.
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Stir and cook onions for about 20 minutes or until soft and tender.
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Add dry red wine and stir, breaking up any browned bits on the bottom of the pan. Let the liquid reduce to half the amount.
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Sprinkle flour and stir to coat.
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Pour in beef broth, season with salt and black pepper, and bring to a boil. Then, reduce heat and let simmer for 5-10 minutes.
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Discard the bay leaf.
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Preheat oven to 350°F (180°C). In a mixing bowl, toss bread cubes with olive oil and minced garlic. Spread the bread cubes on a baking sheet and bake for 10-12 minutes until golden brown.
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Turn your oven to broil and prepare oven-safe bowls on a foil-lined baking sheet.
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Ladle the soup into bowls, divide the garlic croutons among the bowls, and top each bowl with a slice of cheese.
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Place the bowls carefully in the oven and broil until cheese is melted and bubbly.
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Use caution when serving, as the bowls will be hot. Enjoy!