French Onion Soup with Stonefire® Naan

20 min Prep Time
1 hr Cook Time

Is there anything more comforting than French Onion Soup on a chilly day? Rich, flavorful broth made with perfectly caramelized onions, fresh thyme, Stonefire® Naan, and melted cheese.

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  • 1/3 cup unsalted butter
  • 5 medium sweet onions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • Stonefire® Naan Dippers® or Stonefire® Original Naan
  • 2 cups shredded Gruyère cheese


  • Melt butter in a large Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. Stir in garlic and cook for about 1 more minute.
  • Stir in dry white wine, stir to scrape any browned bits from the bottom of the dutch oven.
  • Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
  • Stir in white wine vinegar; season with salt and pepper, to taste.
  • Preheat oven to broil.
  • Divide soup into ramekins. Place onto a baking sheet. Top with Stonefire® Original Naan or Stonefire® Naan Dippers® to cover the surface of the soup completely; sprinkle with Gruyère cheese. Place into oven and broil until golden brown and cheese has melted; about 2 minutes.
  • Serve immediately.