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French Onion Soup

This classic French Onion Soup features slowly caramelized onions that develop a deep, sweet flavor, simmered in rich broth until tender. Topped with toasted baguette slices and melted Gruyère cheese, it offers a warm, comforting bowl with a golden, bubbly crust and silky broth. The process emphasizes patience and simple ingredients transformed through slow cooking into a soulful dish.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large yellow onions thinly sliced
  • 2 tbsp butter generous amount for caramelizing
  • 1 tbsp oil vegetable or olive oil
  • 1/2 cup dry white wine optional, for deglazing
  • 1.5 liters beef or vegetable broth for simmering
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 4 slices baguette cut into 1 cm slices and toasted
  • 1 cup Gruyère cheese grated
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Oven-safe bowls or crocks
  • Baking sheet
  • Sharp knife
  • Wooden spoon or spatula

Method
 

  1. Slice the onions thinly and evenly. Heat your large heavy-bottomed pot over medium-low heat and add the butter along with a splash of oil.
  2. Add the sliced onions to the pot, stirring gently to coat them in the butter and oil. Cook slowly, stirring often, for about 45-60 minutes until the onions become deeply golden and glossy, filling your kitchen with a sweet caramel aroma.
  3. Once the onions are beautifully caramelized, pour in the white wine to deglaze the pan, scraping up any browned bits with your spoon. Let it simmer until the wine reduces slightly, about 2-3 minutes.
  4. Pour in the broth and add the thyme sprigs. Bring the mixture to a gentle simmer and cook for another 20 minutes, allowing the flavors to meld and deepen. Season with salt and pepper to taste.
  5. While the soup simmers, preheat your oven to 200°C (400°F). Arrange the baguette slices on a baking sheet and toast until golden, about 8-10 minutes. Set aside.
  6. Remove the thyme sprigs from the soup. Ladle the hot soup into oven-safe bowls or crocks, filling each about three-quarters full.
  7. Top each bowl with toasted baguette slices and sprinkle generously with grated Gruyère cheese, covering the bread completely.
  8. Place the bowls on a baking sheet and broil in the oven until the cheese is melted, bubbly, and golden, about 3-5 minutes. Keep a close eye to prevent burning.
  9. Carefully remove the bowls from the oven and let them sit for a minute. Serve hot, enjoying the rich, caramelized aroma and the contrasting textures of crispy bread and gooey cheese.

Notes

Patience during caramelization is key to achieving the deep, sweet flavor and rich color. Use a gentle simmer to prevent burning, and feel free to adjust seasoning at the end for perfect balance.