Classic French Onion Soup

Ingredients

• 3 large yellow onion(paid link)
• 2 tbsp unsalted butter(paid link)
• 1 tbsp olive oil(paid link)
• 1 tsp salt(paid link)
• ½ tsp sugar(paid link)
• 2 clove garlic(paid link)
• ½ cup dry white wine(paid link)
• 4 cup beef broth(paid link)
• ½ tsp dried thyme(paid link)
• 1 bay leaf(paid link)
• ¼ tsp black pepper(paid link)
• 4 slice baguette(paid link)
• 4 oz Gruyère cheese(paid link)

Instructions

1. 1

   Peel the onions, cut them in half from root to tip, and slice them thinly into half-moons.

2. 2

   Melt the butter with the olive oil in a large heavy pot over medium heat. Add the sliced onions, salt, and sugar, and stir to coat.

3. 3

   Cook the onions, stirring occasionally, for 45 minutes until they are deep golden brown and caramelized. Reduce the heat if they begin to scorch.

   40 min

4. 4

   Finely mince the garlic, add it to the pot, and cook for 1 minute until fragrant.

   1 min

5. 5

   Pour in the white wine and scrape up the browned bits from the bottom of the pot. Simmer until the wine has reduced by about half.

6. 6

   Add the beef broth, dried thyme, bay leaf, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.

   20 min

7. 7

   Preheat the oven broiler to high. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1 to 2 minutes per side until golden.

   1 min

8. 8

   Remove the bay leaf from the soup and ladle it into four oven-safe bowls. Top each bowl with a toasted baguette slice and a generous handful of shredded Gruyère.

9. 9

   Place the bowls under the broiler for 2 to 3 minutes until the cheese is melted and bubbling and lightly browned on top. Serve immediately.

   2 min

Perfect With