Classic French Onion Soup

Ingredients

• 2 tbsp Olive oil (for sautéing)
• 3 tbsp Butter (unsalted)
• 4 White or yellow onions (large, julienned)
• 2 tbsp All-purpose flour (for thickening)
• 0.5 cup White wine (dry)
• 1.5 L Beef or bone broth (high quality)
• 2 Bay leaves (dried leaves)
• 3 Fresh thyme (sprigs)
• 4 Baguette bread (thick slices)
• 150 g Gruyère cheese (grated)

Steps

1. 1

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

2. 2

   Add the julienned onions to the pot.

3. 3

   Cook the onions patiently for approximately one hour, stirring occasionally, until they are deeply caramelized and golden brown.

4. 4

   Sprinkle the flour over the caramelized onions and stir well to combine.

5. 5

   Pour in the white wine to deglaze the pot, scraping up the browned bits from the bottom, and let the alcohol evaporate for a couple of minutes.

6. 6

   Stir in the beef broth (or bone broth), bay leaves, and thyme.

7. 7

   Allow the soup to simmer for about 15-20 minutes so all the flavors can infuse properly.

8. 8

   While the soup is simmering, toast the bread slices until they are crispy.

9. 9

   Serve the soup in oven-safe bowls, place a slice of toasted bread on top of each, and cover generously with grated Gruyère cheese.

10. 10

    Place the bowls in the oven under the broiler (grill) until the cheese is bubbly and golden.

Notes

La clave de esta receta es la paciencia durante la caramelización de la cebolla; no apresure el proceso para obtener el mejor sabor. El uso de caldo de hueso aporta una profundidad nutricional y de sabor superior.

Nutrition per serving

• soup
• lunch
• dinner
• French
• gratin
• winter
• classic