🧅 The BEST Homemade French Onion Soup You’ll Ever Make! 🧀

Let's go! I'll show you how to make a French onion soup the right way and the easy way. So this is all the ingredients you'll need. First thing we're going to do is cut up both of the onions. We're going like little baby pieces. Chop off the booty, turn it sideways, chop in half. Peel off that first outer layer because it's a little bit more bitter. About quarter inch slices. Maybe a little bit more. You want it to be kind of thick so you have something to eat in your soup. Do the same thing to this guy. Bam. The onions are chopped up. Turn on the burner. Then melt two tablespoons of butter. Going to go low heat on this. Little bit of avocado oil. I'll send my onions. They'll break up as they cook. This is so much onion. This is coming from someone that never thought he'd eat onions like this. Dude, this is crazy. My appreciation for French onion soup is at a whole different level now. I'm telling you, try this recipe. It'll be the same for you too. But just slowly caramelize these guys. It will take you about an hour to do it properly. So just take your time. Low and slow, baby. I also want to add in a little salt and pepper. Not too much. We can flavor it a little bit more later. It helps the onions sweat so it'll caramelize a little faster. All right, here goes. Ten minutes in on the slow cooking of the onions. I want to say we're now about 20 minutes in, give or take 25. Now about 45 minutes in. There goes the onion. At this point, dude, it just smells so good. I'm also going to go ahead and cut up some garlic. Just about three cloves, give or take. I like to add it in. Dump that in. Just keep mixing that in, dude. Pure flavor right now. Now I'm going to add just a little bit of Italian seasoning and then a little bit of fresh thyme. Just a little bit. We'll mix that in real good. I'm going to crush up the beef bouillon. Three all together. We'll just crush that up. If you have beef bouillon, just use that. This is a lot more work. Look at the color of these onions. I'm going to throw in a splash of balsamic vinegar. Just a little. We'll go ahead and cook that down. By the way, this guy on Instagram is where I'm kind of doing this recipe. I think I've changed it a little bit, but I got it from that guy, and the first time I did it, it was so good. We're going to grab two cups of water. We'll dump in that beef bouillon, two to three tablespoons of chicken bouillon. Keep mixing these guys in. Dude, look at them onions, man. Go ahead and mix that in. All right, I'm going to sprinkle in a little bit of all-purpose flour. Mix that in real good. Go ahead and dump in our broth. Look at that. Next, you're going to go one more cup. Just a little bit more chicken bouillon, about a tablespoon. While that's coming up to a boil, go ahead and make some croutons. I think there's a different type of bread you're supposed to use in, but we're going to just use thin sourdough. I'm just going to spread on a little butter and toss that in the oven. Shut the door. Slowly bring this to a boil and cook it for like 15, 25 minutes. I'm also going to shred up this gruyere. I'm going to shred this cheese up. Gruyere. I can't say it. Last minute, I'm going to throw in two bay leaves. Go ahead and mix that in. Get some other flavors added. All right, after about an hour, this is what the soup looks like. It's done. The soup's done. Kind of just waiting for these to turn into croutons. Still keep flipping them every now and then, you know? My understanding, you're just making it crispy so that it doesn't soak up juices and it doesn't become super soggy whenever you do the baking process. I'd say the croutons are done. Let's see what happens when I cut it. Okay, perfect. Boom. There goes my crouton. Oh, yeah. That's perfect. I'm going to scoop it up, dump it into my soup bowl. There goes my little soup bowls. Add in a little cheese. Same with this guy. This is for my neighbor, by the way. I'll throw in some crouton. They're soaking it up so fast. Oh, my goodness. That was so good. A little bit more cheese. Same for this guy. Put them on this little guy. Same for this one. Should have filled that one up with more soup. I'm going to gently toss them in the oven, close the door, and then we're going to turn this guy on to broil, and I'm going to let them cook until it's nice and caramelized. It's been like five minutes, dude. They're starting to look caramelized. We'll go a little longer. I'm so excited for this, dude. That tasted so good with that bread. Time to take them out. Dude, look at this. Oh, my gosh. All right, I just gave it to my neighbor. They're going to let me know what they think. Real quick, let me go ahead and taste it out for myself, dude. Look at that. Yeah. Tell me you wouldn't eat that right now. I already know this is going to burn my mouth, and I have a crazy ulcer, so let's do it. Oh, that ulcer, baby. The crouton is definitely a little soggy, but that flavor, dude, is just fantastic. Oh, my gosh.