French Onion Soup
Deeply caramelized onions — the slow kind, not the shortcut kind — simmered in beef broth and topped with a sourdough crouton buried under melted gruyère. A winter soup that takes patience and rewards every minute of it. The transformation of a pile of onions into something this good feels like alchemy.
Ingredients
🌱 From Your Homestead
- onions (5 large, thinly sliced — any variety)
- fresh thyme (3 sprigs)
🛒 From the Store
- beef broth (6 cups)
- dry white wine or sherry (1/2 cup)
- butter (3 tbsp)
- olive oil (1 tbsp)
- flour (1 tbsp)
- sourdough bread (4 thick slices)
- gruyère (2 cups shredded)
- bay leaf (1)
- salt
- pepper
How to Make It
- Gather your ingredients: onions (5 large, thinly sliced — any variety), fresh thyme (3 sprigs), beef broth (6 cups), dry white wine or sherry (1/2 cup), butter (3 tbsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: onions (5 large, thinly sliced — any variety), fresh thyme (3 sprigs).
- Real caramelization takes 45 minutes over medium-low heat — there are no shortcuts. Stir every 5 minutes and scrape up the fond (brown bits) from the bottom with a wooden spoon. When the onions are deep golden-brown and jammy, deglaze with the wine. Adding sugar is cheating and tastes like it.
- Cook for approximately 1 hr 30 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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