French Onion Soup

Here’s a detailed recipe for French Onion Soup, a comforting and flavorful dish that combines sweet, caramelized onions with a rich, savory broth and a golden layer of melted cheese over crispy bread. This recipe captures the classic French bistro experience.
Introduction

French Onion Soup is a timeless French dish that features deeply caramelized onions, simmered in a rich beef broth, and topped with a crusty baguette slice and melted Gruyère cheese. It’s a hearty, flavorful soup perfect for chilly days or when you’re craving something warm and comforting.
Ingredients

4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon sugar
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine (optional)
6 cups beef broth (preferably homemade or low-sodium)
1 bay leaf
2-3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
Salt and black pepper, to taste
1 baguette, sliced into 1-inch thick rounds
1 1/2 cups grated Gruyère cheese (or Swiss cheese)
Optional: 1/4 cup grated Parmesan cheese

Directions

continued on next page

Caramelizing the Onions

Heat the Oil and Butter:
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted.
Add the Onions:
Add the thinly sliced onions to the pot and stir to coat them in the oil and butter.
Caramelize the Onions:
Cook the onions, stirring frequently, for about 30-40 minutes, until they are soft, golden brown, and caramelized.
After about 15 minutes, add 1 teaspoon of sugar to help the onions caramelize and become sweet. Be patient with this step as it’s essential to the soup’s flavor.
Add Garlic:
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Building the Soup

Add the Flour:
Sprinkle the flour over the caramelized onions and stir to combine. Cook for about 2 minutes to get rid of the raw flour taste. This will help thicken the soup slightly.
Deglaze with Wine (Optional):
Add the white wine to the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until mostly evaporated.
Add Broth and Herbs:
Pour in the beef broth, add the bay leaf and thyme, and bring the soup to a simmer. Reduce the heat to low, cover, and let it simmer for 30-40 minutes to develop the flavors.
Season:
Remove the thyme sprigs and bay leaf. Taste the soup and season with salt and pepper as needed.

Preparing the Topping

Toast the Baguette:
While the soup simmers, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes, until golden and crisp.
Add Cheese:
Remove the baguette slices from the oven and top them with