Making the best French Onion Soup requires patience and attention to detail. Here’s a classic recipe for you:
Ingredients:
- 4 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Baguette slices
- Gruyère or Swiss cheese, grated
Instructions:
- Caramelize the Onions:
- In a large, heavy-bottomed pot, melt butter and olive oil over medium heat.
- Add the sliced onions, sugar, and salt. Cook, stirring frequently, for about 30-40 minutes until the onions are deeply caramelized and have a rich brown color.
- Add minced garlic and cook for an additional 1-2 minutes.
- Deglaze with White Wine:
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes until it’s mostly evaporated.
- Simmer with Broth and Herbs:
- Add the beef broth, bay leaves, and thyme to the pot. Bring the soup to a simmer and let it cook for another 20-30 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Prepare the Baguette and Cheese:
- Preheat your oven’s broiler.
- Toast baguette slices on both sides. Place them on top of the soup in individual oven-safe bowls.
- Assemble and Broil:
- Ladle the hot soup over the bread slices in each bowl.
- Sprinkle a generous amount of grated Gruyère or Swiss cheese over the top.
- Place the bowls under the broiler until the cheese is melted, bubbly, and slightly browned.
- Serve:
- Carefully remove the bowls from the oven (they will be hot!) and let them cool for a few minutes before serving.
Enjoy your homemade French Onion Soup! Adjust the seasoning according to your taste preferences and savor the rich, savory flavors
