French Onion Soup
A classic French soup made with caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyère cheese for a hearty and deeply flavorful meal.
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 2 cloves garlic cloves, minced
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth
- 4 sprigs fresh thyme, sprigs
- 2 leaves bay leaf
- 1 baguette, sliced
- 2 cups Gruyère cheese, grated
- to taste freshly ground black pepper
Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt 4 tbsp unsalted butter with 2 tbsp olive oil over medium-low heat.
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2
Add the thinly sliced 4 large thinly sliced yellow onions and stir to coat with the butter and oil. Cook the onions, stirring occasionally, for 15 minutes.
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3
Sprinkle the onions with 1 tsp granulated sugar and 1 tsp kosher salt, increase heat to medium, and continue cooking for 30-40 minutes, stirring frequently, until the onions are deeply caramelized to a rich golden-brown color.
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4
Add the 2 cloves minced garlic cloves and cook for 1 minute until fragrant.
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5
Sprinkle the 2 tbsp all-purpose flour over the onions and cook, stirring constantly, for 2-3 minutes.
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6
Pour in the 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer until mostly reduced, about 3 minutes.
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7
Add the 6 cups beef broth, 4 sprigs sprigs fresh thyme, and 2 leaves bay leaf. Bring to a simmer, then reduce heat to low and cook, partially covered, for 30 minutes.
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8
While the soup simmers, preheat the broiler. Place the 1 sliced baguette on a baking sheet and toast under the broiler until lightly browned on both sides.
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9
Season the soup with to taste freshly ground black pepper and additional kosher salt to taste, then remove the fresh thyme sprigs and bay leaf.
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10
Ladle the hot soup into oven-safe bowls placed on a baking sheet. Float 1-2 toasted baguette slices on top of each bowl of soup, then generously sprinkle with 2 cups grated Gruyère cheese.
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11
Place under the broiler until the cheese is melted, bubbly, and beginning to brown, about 2-3 minutes.
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12
Carefully remove from the oven (the bowls will be extremely hot) and serve immediately.