Get ready to cry, my friends. And I’m not just talking about crying with delight at how incredibly delicious this French Onion Soup is. While that is also true, I’m really talking about crying because of the noxious onion gases that will permeate throughout your entire kitchen when you chop the onions for this soup.
But don’t let that deter you. Let us sally forth—our appetites in one hand and some onion goggles in the other—and tackle the onion beast, because the prize in the end is truly sweet and glorious, let me tell you.
Ready? Forward, I say!
Get those onion goggles on. You’ll be wanting those. And chop 6 large onions into thin slices.
Throw those confounded onions in a large soup pot with 4 tablespoons of butter on medium heat. Stir to coat the onions with the butter.
Let your onions continue to cook, stirring occasionally to prevent scorching, until they turn a rich golden color. Probably 25-30 minutes.
Once they look like the photo above, stir in 4 cloves of minced garlic and 3 tablespoons of flour. Stir it up and let it cook 2-3 minutes.
Add 8 cups of rich chicken stock (I use 8 cups water + 9 tsp. chicken bouillon), 1 tsp. dried thyme, 1 tsp. Dijon mustard, and ground pepper to taste.
Simmer on low heat for 30-40 minutes to let all the flavors meld together.
Once finished simmering, pour soup into ovenproof bowls. Tear up some French bread (try this super easy recipe) into bite-sized pieces and place on top of the soup (You could also just place a thick slice of bread on top, but I like to tear mine up because it’s easier to eat).
Then top the bread with some sliced Swiss cheese (or Gruyere if you can afford it…) and garnish it with some fresh sprigs of thyme.
Broil the soup in the oven for several minutes until the cheese is melty.
Hot dang! You conquered the onions! Now was that so bad??