Classic French Onion Soup

French onion soup is a cherished classic that has captivated palates for generations. Originating from the rustic kitchens of France, this comforting dish has transcended time and borders, making it a staple in both home kitchens and gourmet restaurants alike. Known for its rich flavors and heartwarming qualities, French onion soup is more than just a meal; it is an experience that evokes nostalgia and warmth.

Discover the timeless allure of French onion soup, a classic dish that combines rich flavors and heartwarming comfort. This recipe highlights the art of caramelizing onions to create a sweet, golden base topped with a crusty baguette and melted Gruyère cheese. Perfect for elegant dinners or cozy nights, this soup is sure to create cherished moments around the table. Learn how to elevate this beloved classic with quality ingredients and thoughtful preparation. Enjoy the experience of cooking and savoring each delicious bite!

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Ingredients

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon sugar

4 cloves garlic, minced

8 cups low-sodium beef broth

1 cup dry white wine (such as Sauvignon Blanc)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 bay leaves

Freshly ground black pepper, to taste

Baguette or crusty bread, sliced

2 cups grated Gruyère cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

Caramelize the Onions: In a large, heavy-bottomed pot, melt the butter along with the olive oil over medium heat. Once hot, add the thinly sliced onions, salt, and sugar. Cook for approximately 30-40 minutes, stirring occasionally to prevent them from burning, until the onions are deeply caramelized and turn a rich golden brown.

Add Garlic and Flavorings: Once the onions are caramelized, stir in the minced garlic and cook for an additional 2 minutes until fragrant. Then, pour in the dry white wine to deglaze the pot, using a wooden spoon to scrape up any brown bits stuck to the bottom. Allow the wine to simmer and reduce by about half for concentrated flavor.

Simmer the Broth: Pour in the beef broth, add the thyme, bay leaves, and season generously with freshly ground black pepper. Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld beautifully. Before serving, make sure to remove the bay leaves.

Prepare the Bread Toppings: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the sliced baguette on a baking sheet in a single layer and toast in the oven for 10-15 minutes, or until golden brown and crispy.

Assemble the Soup: Using a ladle, pour the hot soup into oven-safe bowls or crocks. Place one or two slices of the toasted baguette on top of each bowl, and then generously sprinkle the Gruyère and Parmesan cheese over the bread.

Broil the Soup: Transfer the bowls to a baking sheet and place them under the broiler for about 2-5 minutes, or until the cheese is bubbling and turns a delightful golden brown. Keep a close watch to prevent any burning.

Garnish and Serve: Remove the bowls from the oven and allow them to cool slightly. Before serving, garnish each bowl with a sprinkle of chopped fresh parsley. Serve hot, and savor the rich, savory depth of this classic dish!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve the soup in individual crocks placed on small plates with a sprig of thyme on top for added flair. Consider pairing with a light green salad and a glass of sparkling water for a complete meal. Enjoy!