French Onion Soup

Made, Written & Photographed by the Creators of the Point

We've tried baking French Onion Soup in the past, but it just wasn't quite right. We tried it again with a different method and a lot more success.

When making this soup, patience is the key. You want your onions to be caramelized so their flavor intensifies.

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French Onion Soup

makes 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Ingredients:

• 2 tablespoons olive oil

• 2 tablespoons butter

• 3 lbs yellow onion thinly sliced

• 1 tablespoon brown sugar

• 4 garlic cloves chopped

• 8 cups beef stock

• 2 teaspoons dried thyme

• salt and pepper to taste

For the Bread:

• sliced French or Italian bread

• olive oil

• Gruyere cheese shredded

Instructions:

1. Add your oil and butter to a large pot or Dutch oven. Heat over medium low. Once melted and hot, add your onions, brown sugar, and a large pinch of salt & pepper.

2. Sauté your onions for about 45 minutes, stirring frequently until translucent and caramelized.

3. Add your garlic cloves and continue to sauté for another minute.

4. Add your beef stock and dried thyme to the pot. Bring the heat up to medium and simmer for another 45 minutes.

Make the Bread:

1. Preheat oven to 350°F.

2. Lay your bread out in one layer on a baking sheet. Drizzle the olive oil on top and place in oven. Bake until golden brown.

3. Remove and top with your Gruyere and some dried thyme. Place back in oven until the cheese is melted.

4. Spoon your soup into bowls and top with 1 to 2 pieces of bread and extra Gruyere cheese.