Longhorn French Onion Soup Recipe
Longhorn's French onion soup is all about patience—deep brown onions and a cheesy, broiled top bring it all home.I cook the onions low and slow for nearly 40 minutes, stirring often, until they’re soft and sweet with dark edges.Don’t rush the broiling—let the cheese bubble and brown across the top for that slightly chewy, golden crust.I like to use Gruyère mixed with provolone—it melts better and has just the right stretch when you lift your spoon.I keep the bread thick so it doesn’t disintegrate into the soup before serving.
Servings: 6
Ingredients
- 4 large Yellow Onions
- 4 tbsp Butter
- 2 tbsp Olive Oil
- 2 tsp Sugar
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 cloves Garlic
- 8 cups Beef Broth
- 2 Bay Leaves
- 1 tsp Thyme
- 1 French Baguette
- 2 cups Gruyère Cheese shredded
- 1 cup Provolone Cheese shredded
Instructions
- Slice the onions into thin rings and mince your garlic.
- Heat a big pot over medium-low, then toss in butter and olive oil.
- Add onions, sugar, salt, and pepper.
- Stir now and then for about 35-40 minutes until the onions turn a deep golden brown.
- Stir in garlic, thyme, and bay leaves for about a minute so everything gets fragrant.
- Pour in beef broth, crank up the heat to bring it to a boil, then drop it down and let it simmer uncovered for 30 minutes.
- While that’s simmering, slice your baguette and toast the pieces in the oven until they’re golden and crisp.
- Ladle soup into oven-safe bowls, top with a toasted bread slice, and then add Gruyère and Provolone on each.
- Broil for 2-3 minutes until the cheese melts and bubbles.