French onion soup is one of my favorite soups. It is also, however, one that I am most picky about. I almost never like it for one reason or another when I order it at a restaurant. The onions are too long and stringy, the broth is way too salty, the croutons are too soggy…the list goes on and on. So I decided I would make it myself at home, and I think that I have managed to remedy each and every qualm I’ve had with failed french onion soups from my past. This warm and simple soup is perfect for the cold months, and with a nice side salad this can easily be a meal. Typically, french onion soup is topped with swiss cheese, however, in this recipe, I’ve used fontina cheese. Fontina is notoriously a gorgeous melting cheese, so it only seemed fitting to me. By all means, stick with swiss if you’d like.
- 4-6 slices crusty bread, cubed
- 1-2 tablespoons olive oil
- 3 tablespoons butter
- 2 large sweet onions, chopped into small pieces
- 2 tablespoons fresh thyme, minced
- 4 cups no sodium beef broth
- salt and pepper
- 4oz. fontina cheese
Preheat oven to 400 degrees. Place bread in large baking dish and drizzle with olive oil. Season with salt and pepper and toss to coat. Bake for 15 minutes. Flip croutons and bake for another 5 minutes, or until golden brown and crunchy. Set aside.
In a large skillet, melt butter over medium heat. Cook onions, stirring frequently, until golden brown and soft, about 15 minutes. Add thyme and broth, bring to a boil, reduce heat to medium-low and simmer for an additional 15 minutes. Ladle soup into oven safe ramekins and add croutons. Top with cheese and place under broiler until cheese is melted and begins to brown. Serve with extra croutons on the side.