One Hour French Onion Soup
This French onion soup can be made in under an hour. The longest part of the wait is letting the onions get nice and browned.
- 3 white onions sliced thin
- 4 cups beef broth
- 1 bay leaf
- 4 slices sourdough bread 1/2 in thick
- 2 tablespoons dry white wine
- 2 tablespoons butter
- salt to taste
Preheat the oven to 375 F. In a skillet over medium heat, melt the butter until frothy. Add the sliced onions. Stir occasionally. Let the onions cook down for 40-60 minutes or until softened and caramel brown in color.
Pour the onions into a large soup pot along with the beef broth and a bay leaf. Season with salt, to taste. Bring to a rolling boil then remove from the heat.
Use a ladle to spoon the soup into individual ramekins or traditional French onion soup crock pots. Place a slice of crustless sour dough on top of the soup and cover with gruyere.
Place the ramekins into the oven and bake for 10-15 minutes, or until the gruyere is bubbling and browning.
Let the ramekins cool for at least 15 minutes prior to serving (the bowls will be HOT!). Serve after resting with additional crusty sour dough bread. Enjoy!