French Onion Soup is so easy and always hits the spot on a chilly evening. Served with a side of toasted french bread covered in melty cheese that’s just begging to be dunked right into the bowl, this classic soup is seriously irresistible!
Melt the butter in a large soup pot over medium heat. Add the onions and stir to coat in butter. Saute the onions for 45-60 minutes, stirring every 10-15 minutes.
Add the garlic, thyme, and sage to the pan and stir constantly for one minute.
Add the flour and cook stirring constantly for one more minute.
Pour the wine into the pan and use a wooden spoon to deglaze the bottom of the pot.
Add the broth, worcestershire sauce, and bay leaves to the pot and stir well. Reduce heat to medium-low/low and simmer the soup, covered for 30 minutes.
Meanwhile, preheat the oven to 450 degrees. Place the sliced bread on a baking sheet and drizzle lightly with olive oil if desired.
Bake the bread for about 6-8 minutes until toasted. Remove the bread from the oven and top with the shredded cheese. Place the bread back in the oven for 3-4 more minutes until cheese is melted.
Ladle the soup into bowls and top with the cheese toast as desired.
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Notes
NOTE ON TOASTING THE BREAD: If you have ovenproof bowls/ramekins you can ladle the soup into those bowls, top with the bread slices and cheese, and broil for 3-5 minutes until the cheese is melted instead of toasting the bread separately.