#1 In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are soft and golden brown, for 15-20 minutes. Stir occasionally to prevent burning #2 Once the onions are caramelized, add the minced garlic, dried thyme, salt, and pepper. Stir for about 1 minute, allowing the garlic to become fragrant #3 Sprinkle the flour over the onions and stir well to combine. Cook for 2-3 minutes to form a roux #4 Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the soup to a simmer over medium heat for 30 minutes #5 While the soup simmers, toast the French bread slices until golden brown #6 Ladle the hot soup into oven-safe bowls. Place a slice of toasted French bread on top of each bowl of soup. Lay a slice of provolone cheese over the bread, then sprinkle with grated Parmesan cheese #7 Place the bowls under a broiler for 2-3 minutes, or until the cheese is melted #8 Carefully remove the bowls from the oven, let them cool slightly, and serve hot, and enjoy!
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There's nothing cozier than a warm bowl of freshly made French onion soup - deeply caramelized onions, a bubbly cheesy toast lid, and all made with a simple, easy recipe for the perfect comfort food!
#1 In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are soft and golden brown, for 15-20 minutes. Stir occasionally to prevent burning #2 Once the onions are caramelized, add the minced garlic, dried thyme, salt, and pepper. Stir for about 1 minute, allowing the garlic to become fragrant #3 Sprinkle the flour over the onions and stir well to combine. Cook for 2-3 minutes to form a roux #4 Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the soup to a simmer over medium heat for 30 minutes #5 While the soup simmers, toast the French bread slices until golden brown #6 Ladle the hot soup into oven-safe bowls. Place a slice of toasted French bread on top of each bowl of soup. Lay a slice of provolone cheese over the bread, then sprinkle with grated Parmesan cheese #7 Place the bowls under a broiler for 2-3 minutes, or until the cheese is melted #8 Carefully remove the bowls from the oven, let them cool slightly, and serve hot, and enjoy!
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