Tyler Florence’s Easy, 1 Hour(ish) French Onion Soup

I’m not sure how long this will last, but it’s finally starting to feel like fall in LA (at least in the morning). Whenever that happens, I immediately crave soup. I love French onion soup. Its so decadent with the gooey cheese and just feels like the right soup to welcome fall.

This French onion soup recipe from Tyler Florence takes just over an hour to make, even though it tastes like it took much longer. This is one of the first recipes I ever made by him, and it’s always an easy go-to for me in the fall and winter.

I like to make a big batch of this soup in my Le Creuset, but any large pot will of course work fine!

You can pin the image at the bottom and come back to this recipe later when it’s soup weather wherever you are!

Tyler Florence’s French Onion Soup

Ingredients:

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Directions:

1. Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
2. Add the wine, bring to a boil, then reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme.
3. Dust the onions with flour and stir. Turn the heat down to medium low to avoid burning the flour, and cook for 10 minutes to cook out the raw flour taste.
4. Add the broth, bring the soup back to a simmer, and cook for 10 minutes. Then, season to taste with salt and pepper.
5. When you’re ready to eat, preheat your broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, about 3 to 5 minutes.
6. Ladle the soup in bowls and float several of the Gruyere croutons on top.

Print Recipe

Tyler Florence’s French Onion Soup

Ingredients

• ½ cup unsalted butter
• 4 onions, slices
• 2 bay leaves
• 2 fresh sprigs of thyme
• salt and pepper, to taste
• 1 cup red wine
• 3 tbsp all-purpose flour
• 2 qt beef broth
• 1 baguette, sliced
• ½ lb grated Gruyere cheese

Instructions

• Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
• Add the wine, bring to a boil, then reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme.
• Dust the onions with flour and stir. Turn the heat down to medium low to avoid burning the flour, and cook for 10 minutes to cook out the raw flour taste.
• Add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you’re ready to eat, preheat your broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, about 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.