A little love letter
Dear french onion soup,
Slow is the only speed you know. A mountain of onions, a bit of butter, and a long, lazy stretch at the stove until they collapse into something deep brown, sweet and jammy.
Then a splash of white wine, beef stock, thyme and bay leaves, and the whole kitchen starts to smell like a little French bistro. The real moment comes at the end, though. Baguette slices floating on top, a heavy blanket of Gruyère, and a few minutes of serious heat until it bubbles and browns at the edges.
You are the first cold evening of the year in a bowl. Burnt cheese on the rim included. Especially that part, if I'm honest.
Let’s make this piece of happinessxo, Kimberly
saved you a seat
Up close
French Onion Soup
Onions slowly caramelized, simmered in beef stock and wine, topped with toasted bread and melted cheese. Patience is the main ingredient. Worth it.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep the onions
Peel the onions, halve them, and slice into thin half-rings.peel the garlic
Peel the garlic cloves; they’ll be pressed into the onions later.caramelize the onions
Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.add garlic & flour
Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.let it simmer
Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.prep the toppings
While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.broil
Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.serve
Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!Pairings
Why do the onions take so long?
Can I make french onion soup ahead?
I don’t have ovenproof bowls. What now?
Which onions are best for french onion soup?
More pieces of happiness
Tell me how it went
A little love letter
Dear french onion soup,
Slow is the only speed you know. A mountain of onions, a bit of butter, and a long, lazy stretch at the stove until they collapse into something deep brown, sweet and jammy.
Then a splash of white wine, beef stock, thyme and bay leaves, and the whole kitchen starts to smell like a little French bistro. The real moment comes at the end, though. Baguette slices floating on top, a heavy blanket of Gruyère, and a few minutes of serious heat until it bubbles and browns at the edges.
You are the first cold evening of the year in a bowl. Burnt cheese on the rim included. Especially that part, if I'm honest.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
French Onion Soup
Onions slowly caramelized, simmered in beef stock and wine, topped with toasted bread and melted cheese. Patience is the main ingredient. Worth it.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
