As we move into the cooler months of fall, there comes a craving for certain dishes of comfort. A classic french onion soup has become a go-to for an easy weekend dinner instantly bringing warmth and nostalgia. Here is a classic, no-fail french onion soup recipe your family and you are sure to love on a cool fall evening. Light a candle, put on some Sinatra, and give it a try!

Ingredients:

• 3 large vidalia onions, halved and sliced
• 1 small red onion
• 2 cloves of garlic, chopped
• 4-6 sprigs of fresh thyme
• 4 sprigs of fresh flat leaf parsley
• 1 bay leaf
• 1 tsp. worcestershire sauce
• 1 tbsp. good balsamic vinegar
• 1 qt. good beef broth
• 1 cup dry white wine
• 1 cup grated gruyere cheese
• 4 slices of sourdough french bread
• 3 tbsp. butter
• salt
• pepper

Paleo or dairy free? No problem! Substitute out the butter for ghee and the gruyere cheese for some non-dairy alternatives like this provolone!

In a heavy bottom pot, sauté the butter and the onions over medium/low heat. Lightly season with salt and pepper and sauté until the onions caramelize, about 40 minutes or so. Patience is a virtue… this is where your flavor develops from. 🙂

Meanwhile, create a bouquet garnis with a square of cheese cloth and some twine. Place your herbs (thyme, parsley, and bay leaf) in the center and wrap the twine around the corners so the herbs are in a pouch.

Once the onions are nice and golden, caramelized—add in the worcestershire, balsamic,  and garlic and stir to combine. Add the white wine and allow it to simmer for 5 minutes allowing the wine to combine and reduce.

Once your onions are caramelized and the wine has simmered, add in your herb bouquet and the beef stock. Bring it to a boil and lower to simmer for about 1 hour, or more if you have time.

Heat your oven to 425°F. Spoon the soup into individual crocks or bowls. Top each with a toasted piece of sourdough and a heap full of shredded gruyere cheese. Finish with a drizzle of olive oil and salt and pepper.

Bake for about 10 minutes finishing with the broiler for a few to get the cheese bubbly and gooey. Allow to cool for a few minutes before eating and serve with a lovely glass of white or red wine. Buon appetito!