French Onion Soup Recipe

Ingredients:

4 large yellow onions, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar (optional, helps with caramelization)
2 cloves garlic, minced
6 cups beef broth (or vegetable broth for a lighter version)
1 cup dry white wine (or dry sherry)
1-2 bay leaves
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
Salt and freshly ground black pepper to taste
1 baguette, sliced into 1-inch rounds
2 cups Gruyère cheese, shredded (or a mix of Gruyère and Swiss)
Instructions:

1) Caramelize the onions:

In a large pot or Dutch oven, heat the butter and olive oil over medium-low heat. Add the sliced onions.

Sprinkle with a pinch of salt, and cook the onions, stirring occasionally. After about 10 minutes, sprinkle the sugar over the onions (if using), which helps them caramelize more quickly.

Continue to cook for 40-45 minutes, stirring occasionally. The onions should turn a deep golden brown and become sweet and caramelized. Be patient with this step — it’s key for building flavor.

2) Add the garlic:

Once the onions are caramelized, add the minced garlic and cook for 1-2 minutes until fragrant.

3) Deglaze the pot:

Add the wine (or sherry) to the pot, scraping the bottom of the pot with a wooden spoon to release any caramelized bits. Let it cook for 3-4 minutes to reduce slightly.

4) Add the broth and herbs:

Add the beef broth, thyme, and bay leaves to the pot. Bring the soup to a simmer over medium heat.

Simmer uncovered for 20-30 minutes. Taste and adjust the seasoning with salt and pepper.

5) Prepare the bread:

While the soup simmers, preheat your oven’s broiler. Place the baguette slices on a baking sheet and toast under the broiler until golden brown on both sides, about 2-3 minutes per side.

6) Assemble the soup:

Remove the bay leaves from the soup. Ladle the soup into oven-safe bowls or crocks.
Place a slice or two of the toasted baguette on top of each bowl of soup. Then, generously sprinkle the shredded Gruyère cheese over the bread.

7) Broil the soup:

Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown, about 2-4 minutes. Watch closely to avoid burning.

8) Serve:

Carefully remove the hot bowls from the oven, and serve the soup immediately. Enjoy with a side salad or on its own!

Tips:

Caramelization: The key to a great French onion soup is the caramelization of the onions. Take your time with this step. The longer you cook them, the more flavor you'll extract.

Broth: For a richer flavor, use homemade beef broth. If you're using store-bought, look for one with a deep, full-bodied flavor.

Cheese: Gruyère is traditional, but you can mix in Swiss or even some Parmesan for a different twist.