Betty’s French Onion Soup

Betty demonstrates how to make French Onion Soup. This is a classic that can be served with a fancy meal or made as a comfort food.

French Onion Soup

2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 pounds yellow onions, sliced horizontally in 1/4-inch slices
¼ teaspoon table salt
¼ teaspoon ground black pepper
1/3 cup dry white wine
6 cups beef broth
4 or 5 small sprigs fresh thyme
3 ounces Gruyere cheese, finely grated
4 slices French bread, sliced 3/4-inch wide

In a large pot or Dutch oven, place olive oil and butter. Heat over medium-low heat until butter melts. Add onions, salt, and pepper. Stir to coat onions with seasoned oil and butter. Cook, stirring occasionally, until onions turn golden brown, about 2 to 2 ½ hours. Add wine and turn heat to medium-high. Cook until wine evaporates. Add broth and thyme sprigs. Bring to a boil and simmer about 20 minutes. In the meantime, place bread slices in an oiled pan and sprinkle bread slices with grated cheese. Place in a 400 degree (F) oven and bake until cheese is brown and bubbly, about 5 to 10 minutes. (You may turn oven to BROIL for the last minute or so.) To serve, remove thyme sprigs from soup and discard. Taste soup for salt and adjust, if needed. Ladle soup into soup bowls and top each with a baked cheesy bread slice. Delicious and elegant! — Betty ✿

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