Classic French Onion Soup

French Onion Soup is not just a dish; it is a warm embrace in a bowl, a classic comfort food that has stood the test of time. Rich in flavor, this soup has captivated taste buds for centuries, making it a staple in French cuisine and a beloved dish around the world. Often enjoyed as a starter or a main course, French Onion Soup is characterized by its deeply caramelized onions, savory broth, and a decadent layer of melted cheese that creates a satisfying experience with every spoonful.

Experience the warmth and comfort of classic French Onion Soup, a beloved dish rich in history and flavor. With deeply caramelized onions, a savory broth, and a decadent layer of melted cheese, this timeless recipe is sure to delight. Discover the art of caramelization, the importance of quality ingredients, and the joy of crafting this culinary masterpiece in your own kitchen. Serve it with crispy baguette and enjoy a taste of France in every comforting bowl.

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Ingredients

4 large onions (yellow or sweet), thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

2 teaspoons sugar (to aid in caramelization)

4 cups beef broth (preferably homemade or high-quality store-bought)

1 cup dry white wine (opt for Sauvignon Blanc or Chardonnay)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Salt and pepper to taste

1 French baguette, sliced into 1-inch rounds

2 cups Gruyère cheese, grated

¼ cup Parmesan cheese, grated

Instructions

Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, combine the butter and olive oil. Heat over medium heat until the butter melts. Add the sliced onions along with the sugar, stirring to ensure they are well coated. Cook the onions, stirring occasionally, for about 30-40 minutes. The goal is to achieve a deep caramelization, resulting in a rich golden brown color – this step is crucial as it develops the soup's flavor.

Add the Liquid: Once the onions are beautifully caramelized, increase the heat to medium-high. Carefully pour in the white wine, using a wooden spoon to scrape any browned bits off the bottom of the pot. Allow the wine to simmer for approximately 5 minutes, enabling it to reduce slightly.

Simmer the Soup: Lower the heat, then add the beef broth, fresh thyme, bay leaf, and season generously with salt and pepper. Bring the mixture to a gentle boil, then reduce to a simmer. Let the soup cook for about 25-30 minutes, allowing the flavors to meld beautifully.

Prepare the Baguette: While the soup is simmering, preheat your oven to 400°F (200°C). Place the sliced baguette on a baking sheet. Toast the slices in the oven for about 10 minutes, or until they are golden brown and crispy.

Assemble and Broil: Once the soup has finished simmering, carefully remove the bay leaf. Ladle the hot soup into oven-safe bowls, and top each bowl with a few toasted baguette slices. Generously sprinkle the grated Gruyère and Parmesan cheese over the top.

Broil the Soup: Place the bowls on a baking tray to catch any drips. Position them under the broiler for about 3-5 minutes, watching closely until the cheese is melted, bubbly, and golden brown.

Serve: Using oven mitts, carefully remove the hot bowls from the oven. If desired, garnish with additional thyme leaves for a pop of color. Serve immediately alongside some crusty bread for dipping.

Prep Time, Total Time, Servings: 15 min | 1 hr 20 min | 4-6 servings

Presentation Tips: Serve the soup on a rustic wooden board, with additional thyme sprigs and a small bowl of extra grated cheese on the side for guests to top their soup as they like. Enjoy!