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French Onion Soup was something I grew up on. My grandmother and I love to go to restaurants just to try their French Onion soup, it was one of our favorite things to do.
When I was older and learned to cook, my grandma bought me my own crocks and I would make us French Onion soup. This is a favorite recipe of my grandma and mines and I hope you enjoy it!
Let’s get started!
Keep stirring frequently, scraping the bottom of the pot. Cook until the onions turn brown. It can take up to 25 minutes, but it is important. The caramelization is key.
When the onions are nicely brown and caramelized, add the thyme and garlic and stir.
Then add the wine and cook, uncovered, until it reduces, and the alcohol, and most of the liquid, has cooked off.
Sprinkle flour over mixture and stir. Cook for a minute, stirring, to make sure the raw taste of the flour gets cooked out.
Stir in the beef broth and bay leaf. Either bring to a simmer on the stove or turn to soup mode on pressure cook and let cook for 10 minutes under high pressure.
Release the pressure once cooked or simmer on low for 25 minutes and scrape the bottom to prevent onions from burning. Remove the bay leaf.
Eat Till It Hurts Friends!