Classic French Onion Soup Recipe with Crostini and Gruyere Cheese 

Not much out there that makes me happier than a delicious warm pot of soup, and more specifically French Onion Soup. If you make it you appreciate the robust flavors even more knowing you spent at least 15 minutes crying over peeling and slicing onions and then again when caramelizing them over an hour while constantly stirring. Onions in there raw form are great on a burger, in ceviche or possibly with tartar, but onions that are caramelized belong on just about anything, including a soup.
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Classic French Onion Soup Recipe with Crostini and Gruyere Cheese
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Soup:
3 ounces of unsalted butter
4 each peeled and thickly sliced yellow and white onions
1 ½ tablespoons of sugar
6 finely minced cloves of garlic
2 cups of red wine I used cabernet sauvignon
96 ounces of beef stock
2 tablespoons of chopped fresh thyme
2 tablespoons of balsamic vinegar
Kosher salt and fresh cracked pepper to taste
For the Crostini::
1 French baguette cut into ½” thick slices
1 stick of melted unsalted butter
Kosher salt and fresh cracked pepper to taste
For the Toppings:
1 pound of shredded gruyere cheese
fresh thyme sprigs for garnish
Instructions:
1. In a large rondeaux over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour).
2. Half way through the cooking process add in some sugar to help brown.
3. Once caramelized add in the garlic and sweat for 3 to 4 minutes.
4. Next, de-glaze with red wine and cook the liquid until it is most absorbed into the onions.
5. Next, add in the beef stock and simmer for at least 20 minutes.
6. Finish with fresh thyme, salt and pepper and adjust with balsamic vinegar.
7. Pour the soup into an oven safe bowl and top off with a few crostini’s and add on at least ½ cup of gruyere cheese.
Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. 8. Garnish with thyme sprigs.