Classic French Onion Soup

French Onion Soup, a timeless classic, has captivated palates around the world with its rich and savory flavors. Originating from France, this dish is believed to date back to Roman times, when onions were a staple ingredient due to their accessibility and long shelf life. Over the centuries, French Onion Soup has evolved into a beloved comfort food, revered for its warming qualities and satisfying depth of flavor. Its popularity surged in the 18th century, particularly in Parisian bistros, where it became a symbol of rustic French cuisine.

Discover the rich and comforting taste of classic French Onion Soup, a dish that has delighted food lovers for centuries. With its golden caramelized onions, savory broth, and gooey melted cheese, this soup is perfect for any occasion. Learn the essential ingredients, tips for caramelization, and how to craft the perfect broth. Whether served as a cozy starter or a hearty main, this classic recipe is sure to warm your heart and nourish your soul. Enjoy culinary delight with every spoonful!

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Ingredients

4 large onions (yellow or sweet), thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

2 teaspoons sugar (for enhanced caramelization)

4 cups beef broth (preferably homemade or a high-quality store-bought)

1 cup dry white wine (such as Sauvignon Blanc or Chardonnay)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Salt and pepper, to taste

1 French baguette, sliced into 1-inch rounds

2 cups Gruyère cheese, grated

¼ cup Parmesan cheese, grated

Instructions

Caramelize the Onions: In a large heavy-bottomed pot or a Dutch oven, melt the butter along with the olive oil over medium heat. Add the thinly sliced onions and sprinkle the sugar over them, stirring well to ensure they are evenly coated. Cook the onions, stirring occasionally, for about 30 to 40 minutes until they become deeply caramelized and achieve a rich golden brown color. Take your time with this process; the caramelization is key to developing the soup's savory depth of flavor.

Add the Liquid: Once your onions are beautifully caramelized, increase the heat to medium-high. Pour the dry white wine into the pot to deglaze, using a wooden spoon to scrape up any flavorful brown bits from the bottom. Allow this mixture to simmer for about 5 minutes, letting the wine reduce slightly.

Simmer the Soup: Pour in the beef broth, then add the fresh thyme, bay leaf, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 25 to 30 minutes to allow the flavors to meld beautifully.

Prepare the Baguette: While your soup is gently simmering, preheat your oven to 400°F (200°C). Arrange the sliced baguette on a baking sheet in a single layer. Bake the slices in the preheated oven for about 10 minutes, flipping halfway through, until they are golden brown and crispy.

Assemble and Broil: Once the simmering time is complete, remove the bay leaf from the soup. Ladle the soup into oven-safe bowls. Top each bowl with a few slices of the toasted baguette and generously sprinkle the grated Gruyère and Parmesan cheese over the top.

Broil the Soup: Carefully place the bowls on a baking tray and slide them under the broiler for approximately 3 to 5 minutes. Watch closely as you allow the cheese to melt, bubble, and turn a delicious golden brown color.

Serve: Once you remove the bowls from the broiler (be cautious, they will be very hot!), you can garnish with extra fresh thyme leaves if desired. Serve immediately alongside additional crusty bread for extra dipping delight.

Prep Time, Total Time, Servings: 15 min | 1 hr 20 min | 4-6 servings