French Onion Soup Recipe

Ingredients

• 4 large yellow onions thinly sliced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp sugar
• 1/2 cup dry white wine
• 8 cup beef broth
• 2 whole bay leaves
• 1 tsp fresh thyme 1/2 tsp if dried
• 1 tsp salt adjust to taste
• 1 tsp black pepper adjust to taste
• 1 small baguette sliced
• 2 cup shredded Gruyere cheese can substitute Provolone or Swiss

Directions

1. In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions and cook slowly, stirring often, until softened (about 10 minutes).
2. Add sugar and continue cooking for 30–40 minutes, stirring occasionally, until the onions turn a deep golden brown and caramelize.
3. Stir in minced garlic and cook for 1 more minute.
4. Deglaze the pot by adding the white wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.
5. Pour in beef broth, then add bay leaves and thyme. Bring to a boil, then reduce heat and let simmer for 30 minutes. Season with salt and pepper to taste.
6. While the soup simmers, slice the baguette and toast the slices in the oven at 350°F (175°C) until crisp (about 10 minutes).
7. Remove bay leaves from the soup. Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then sprinkle generously with shredded Gruyere cheese.
8. Place bowls on a baking sheet and broil in the oven for 3–5 minutes, until cheese is melted and bubbling.
9. Serve hot, carefully (the bowls will be very hot), and enjoy!