French Onion Soup
Classic French onion soup with deeply caramelized onions in rich beef broth, topped with toasted baguette and melted Gruyère cheese.
Equipment
Ingredients
Ingredients
yellow onions (thinly sliced)
1.2 kg
unsalted butter
60 g
olive oil
30 ml
garlic cloves (minced)
3 pcs
all-purpose flour
30 g
beef broth (warm)
1.5 L
dry white wine
120 ml
fresh thyme
4 sprigs
bay leaf
1 pcs
baguette (sliced)
1 pcs
Gruyère cheese (grated)
200 g
salt
5 g
black pepper (ground)
2 g
Instructions
Prepare the onions
Peel and thinly slice all the onions.
Caramelize the onions
Melt butter with olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, for 35-40 minutes until deep golden brown and caramelized.
Add garlic and flour
Add minced garlic and cook 1 minute. Sprinkle flour over onions and stir for 2 minutes to cook out the raw flour taste.
Deglaze and simmer
Pour in white wine (if using) and scrape the bottom. Add warm beef broth, thyme sprigs, bay leaf, salt and pepper. Bring to a simmer and cook for 20 minutes.
Prepare the bread
While soup simmers, slice baguette and toast slices until golden. Set aside.
Assemble and broil
Ladle soup into oven-safe bowls. Top each with toasted baguette slices and generous amount of grated Gruyère. Broil until cheese is melted and bubbly.
Original recipe
Storage
Store soup base separately from bread and cheese. Reheat gently and assemble just before serving.
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