Homemade French Onion Soup

Ingredients

8 cups CDF Beef Bone Broth
3 lb yellow onions, thinly sliced
2 tbsp olive oil
1 tbsp butter (optional)
3 garlic cloves, minced
½ cup dry white wine (optional)
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 bay leaf
1 tbsp balsamic vinegar
1 tsp Dijon mustard (optional)
6 slices crusty sourdough bread
1–1½ cups grated Gruyère cheese
Salt and freshly ground black pepper, to taste

Directions

1 - Heat the olive oil and butter in a large pot over medium-low heat. Add the onions and cook for 40–50 minutes, stirring regularly, until deeply golden brown and caramelized.

2 - Add garlic and thyme. Cook for 1 minute.

3 - Pour in the white wine (if using) and simmer until mostly reduced, scraping up any browned bits from the bottom of the pot.

4 - Stir in the balsamic vinegar and Dijon mustard.

5 - Add the beef bone broth and bay leaf. Bring to a gentle simmer and cook uncovered for 20–25 minutes.

6 - Remove the bay leaf. Taste and season with salt and pepper as needed.

7 - Toast the bread slices until crisp.

8 - Ladle the soup into oven-safe bowls. Place a slice of toast on each and sprinkle with Gruyère cheese.

9 - Broil for 2–4 minutes, watching carefully, until the cheese is melted and bubbling. Serve hot.

*You can make the soup a day ahead, which will deeper the flavor. Refrigerate it, then reheat and add the bread and cheese just before serving.

Enjoy!