Want to make this in advance? Simply freeze the “soup” portion of the recipe and when ready to serve, heat through and pick up the recipe at instruction #6.
French Onion Soup
Servings: 8
Calories: 285kcal
Ingredients
- 3 Tbsp unsalted butter
- 3-4 cloves garlic minced
- 4 yellow onions halved sliced thin
- 1 leek light green and white part only, thinly sliced
- 1/2 cup red wine
- 8 cups low-sodium beef broth
- 1/4 tsp hot sauce
- 1 tsp Worcestershire sauce
- kosher salt to taste
- freshly ground black pepper to taste
- 16 slices baguette bread thinly sliced
- 12 oz. Gruyère cheese grated, or similar cheese
Instructions
- In a large sauce pan, melt the butter. Add the garlic and sauté for about 1 minute. .
- Add the onions and leek and sauté for about 15 minutes - until the onions and leek are soft and caramelized. Stir often.
- Add wine and simmer until wine has evaporated, about 5 minutes.
- Add the broth and simmer for 15 minutes.
- Add hot sauce and Worcestershire sauce, season with salt and pepper. Simmer for an additional 10-15 minutes.
- Preheat the oven to 425 degrees.
- Line a baking sheet with aluminum foil. Place 8 small soup crocks or large ramekins on the baking sheet and fill 3/4 full of soup.
- Place 2 slices of baguette on top of soup and top with shredded cheese.
- Bake for about 15 minutes or until cheese has melted
Notes
You can broil for a minute or so if you want a brown crust.