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French Onion Soup

This classic French Onion Soup features slow-caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyère cheese. The process involves patient caramelization, resulting in a deeply sweet, smoky aroma and a silky, flavorful broth with a bubbling, golden cheese crust. The final dish is hearty, comforting, and visually inviting with a golden topping and tender onions.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 large yellow onions thinly sliced into rings
  • 2 tablespoons butter for sautéing
  • 1 tablespoon olive oil to prevent burning
  • 0.5 cup dry white wine or sherry
  • 1.5 liters beef broth or vegetable broth for vegetarian
  • 2 sprigs fresh thyme or dried thyme
  • 1 slice baguette sliced into ½-inch rounds
  • 1 cup Gruyère cheese freshly grated

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Oven-safe bowls or crocks
  • Baking Sheet
  • Toaster or oven

Method
 

  1. Begin by slicing your yellow onions into thin, even rings and set them aside.
  2. Heat a large heavy-bottomed pot over medium-low heat, then add the butter and a splash of olive oil, allowing them to melt and shimmer.
  3. Add the sliced onions to the pot, stirring well to coat them in the butter and oil. Cook slowly, stirring every 10 minutes, for about 45-60 minutes until the onions are deeply caramelized, soft, and amber-colored, filling the kitchen with a smoky sweet aroma.
  4. Once the onions are caramelized, pour in half a cup of dry white wine to deglaze the pan, scraping up any browned bits with your spoon. Let it cook for 3-5 minutes until the alcohol evaporates and the mixture reduces slightly.
  5. Pour in the beef broth, add the sprigs of thyme, and season with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, allowing the flavors to meld and deepen.
  6. While the soup simmers, preheat your oven to 200°C (390°F). Slice the baguette into ½-inch rounds and toast them until golden and crispy, about 10 minutes.
  7. Remove the thyme sprigs from the soup, then taste and adjust the seasoning as needed. Ladle the hot soup into oven-safe bowls.
  8. Top each bowl with a toasted baguette slice and sprinkle generously with freshly grated Gruyère cheese.
  9. Place the bowls on a baking sheet and broil in the oven until the cheese is bubbly and golden, about 10-15 minutes. Keep a close eye to prevent over-browning.
  10. Remove the bowls from the oven and let sit for 2 minutes. Serve hot, enjoying the rich aroma and gooey cheese crust with slices of crusty bread on the side if desired.

Notes

Patience during caramelization unlocks the dish's deep, smoky flavor. Use good-quality cheese and fresh baguette for the best results. Keep a close eye during broiling to achieve that perfect bubbly, golden crust.