French Onion Soup

Caramelizing the Onions

1. Heat the Oil and Butter:
   • In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted.
2. Add the Onions:
   • Add the thinly sliced onions to the pot and stir to coat them in the oil and butter.
3. Caramelize the Onions:
   • Cook the onions, stirring frequently, for about 30-40 minutes, until they are soft, golden brown, and caramelized.
   • After about 15 minutes, add 1 teaspoon of sugar to help the onions caramelize and become sweet. Be patient with this step as it’s essential to the soup’s flavor.
4. Add Garlic:
   • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Building the Soup

1. Add the Flour:
   • Sprinkle the flour over the caramelized onions and stir to combine. Cook for about 2 minutes to get rid of the raw flour taste. This will help thicken the soup slightly.
2. Deglaze with Wine (Optional):
   • Add the white wine to the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until mostly evaporated.
3. Add Broth and Herbs:
   • Pour in the beef broth, add the bay leaf and thyme, and bring the soup to a simmer. Reduce the heat to low, cover, and let it simmer for 30-40 minutes to develop the flavors.
4. Season:
   • Remove the thyme sprigs and bay leaf. Taste the soup and season with salt and pepper as needed.

Preparing the Topping

1. Toast the Baguette:
   • While the soup simmers, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes, until golden and crisp.
2. Add Cheese:
   • Remove the baguette slices from the oven and top them with a generous amount of grated Gruyère cheese (and Parmesan if using).

Assembling the Soup

1. Broil the Topping:
   • Set your oven to broil. Ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each, and sprinkle with additional Gruyère cheese.
2. Melt the Cheese:
   • Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, until the cheese is melted, bubbly, and golden brown.

Serving

1. Garnish and Serve:
   • Serve the French Onion Soup hot, garnished with fresh thyme or a sprinkle of Parmesan if desired. Be careful when serving as the bowls will be hot from the broiler.
2. Enjoy: Break through the cheesy, crispy top to enjoy the savory, sweet, and richly flavored soup beneath.

Tips for Success

• Onions: Be patient when caramelizing the onions. They need to cook slowly to release their natural sugars, which gives the soup its signature sweetness.
• Broth: Homemade beef broth or a high-quality low-sodium beef broth works best for deep flavor.
• Cheese: Gruyère is the traditional choice for this dish, but Swiss or even a sharp white cheddar can work as a substitute.

Conclusion

French Onion Soup is the ultimate comfort dish that combines caramelized onions, rich broth, crispy baguette, and melted cheese. Whether you’re serving it as an appetizer or a main course, this dish is sure to impress with its depth of flavor and cozy warmth.

This recipe provides all the steps to create a French Onion Soup that’s every bit as delicious as the ones served in French bistros. Enjoy this cozy classic with your loved ones