French onion soup

French Onion Soup is a rich, savory classic that combines caramelized onions, beef broth, and a melty, cheesy topping. It’s perfect for a cozy dinner or as an appetizer for a more elaborate meal. Here’s a simple yet delicious recipe to make the best homemade French Onion Soup:

Classic French Onion Soup

Ingredients:

• 4 large yellow onions (about 4-5 cups thinly sliced)
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar (to help caramelize the onions)
• 2 garlic cloves, minced
• 1 tsp thyme (fresh or dried)
• 2 bay leaves
• 6 cups beef broth (preferably low-sodium)
• 1 cup dry white wine (optional but adds depth)
• Salt and pepper, to taste
• 1/2 cup grated Gruyère cheese (or Swiss cheese)
• 1/2 cup grated Parmesan cheese
• 4 slices of baguette or crusty French bread (about 1-inch thick)
• 1 tbsp olive oil or melted butter (for brushing bread)

Instructions:

1. Caramelize the onions:

   • In a large pot, heat the butter and olive oil over medium heat. Once the butter is melted, add the sliced onions and a pinch of salt.
   • Cook the onions, stirring occasionally, for about 25-30 minutes. Add the sugar halfway through cooking to help the onions caramelize. The onions should be deeply golden brown and very soft. Be patient—this step adds so much flavor to the soup.

2. Add garlic and herbs:

   • Once the onions are caramelized, add the minced garlic, thyme, and bay leaves. Cook for another 1-2 minutes until fragrant.

3. Deglaze with wine:

   • If using white wine, pour it into the pot and stir, scraping the bottom of the pot to release any caramelized bits. Let it cook for about 2-3 minutes to reduce slightly.

4. Add the broth:

   • Pour in the beef broth, bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-30 minutes. Taste and adjust with salt and pepper as needed. Remove the bay leaves once the soup is ready.

5. Prepare the bread:

   • While the soup is simmering, preheat the oven to 400°F (200°C). Brush both sides of the baguette slices with olive oil or melted butter. Place the slices on a baking sheet and toast them in the oven for 8-10 minutes, or until golden brown and crispy.

6. Assemble the soup:

   • Preheat your broiler to high.
   • Ladle the soup into oven-safe bowls (make sure the bowls can handle the heat of the broiler). Place a toasted baguette slice on top of each bowl of soup.
   • Generously sprinkle the grated Gruyère and Parmesan cheese over the bread.

7. Broil the soup:

   • Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly, and the bread is golden brown.

8. Serve:

   • Carefully remove the soup from the oven and let it cool for a minute or two. Serve hot, with a sprinkle of fresh thyme for garnish, if desired.

Tips:

• Broth: For a deeper flavor, you can use a mix of beef and chicken broth, but beef broth is traditional for French onion soup.
• Bread: If you don’t have baguette, any crusty bread will do. Just make sure it can hold up under the weight of the soup and cheese without getting soggy too quickly.
• Wine: The wine adds a great layer of flavor, but you can skip it if you prefer a non-alcoholic version.

This French Onion Soup is comforting, flavorful, and perfect for a cozy night in. The sweetness of the caramelized onions and the richness of the cheese make every spoonful indulgent. Enjoy!