Classic French Onion Soup

Ingredients

• 3 lb Yellow onions (thinly sliced)
• 3 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 tsp Salt (plus more to taste)
• 0.5 tsp Granulated sugar (to help caramelization)
• 2 Garlic (cloves, minced)
• 0.5 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 6 cup Beef stock (high quality or homemade)
• 2 sprig Fresh thyme (leaves removed from stems)
• 1 Bay leaf (dried)
• Black pepper (freshly ground, to taste)
• 8 slice French baguette (about 1-inch thick)
• 1.5 cup Gruyère cheese (grated)

Steps

1. 1

   In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.

2. 2

   Add the sliced onions and toss to coat with the butter and oil. Cover the pot and cook for 15 minutes to soften the onions.

3. 3

   Remove the lid. Stir in the salt and sugar. Increase the heat slightly to medium-high and cook, stirring frequently, for 30 to 40 minutes until the onions are deep golden brown and caramelized. If the onions start to stick or burn, add a tablespoon of water and scrape the bottom.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine simmer until it has mostly evaporated.

6. 6

   Add the beef stock, thyme sprigs, and bay leaf. Bring the soup to a simmer.

7. 7

   Reduce heat to low, partially cover, and simmer for 20 minutes to allow the flavors to meld. Remove the bay leaf and thyme stems.

8. 8

   While the soup simmers, preheat your oven to 400°F (200°C). Place baguette slices on a baking sheet and toast for 3-5 minutes per side until crisp and lightly browned.

9. 9

   Season the soup with additional salt and freshly ground black pepper to taste.

10. 10

    Ladle the hot soup into oven-safe crocks or bowls. Place two toasted baguette slices on top of each bowl.

11. 11

    Generously sprinkle the grated Gruyère cheese over the bread, ensuring it covers the edges to create a seal.

12. 12

    Place the bowls on a sturdy baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and has brown spots. Serve immediately.

Notes

For the best flavor, do not rush the onion caramelization; it is the foundation of the soup. If you don't have oven-safe bowls, you can melt the cheese on the baguette slices in the oven and then place them on top of the soup just before serving.

Nutrition per serving

• soup
• main course
• French
• comfort food
• dinner
• classic
• caramelized onions