Classic French Onion Soup
By: max
A rich, savory soup with caramelized onions and a toasted cheese topping.
1. 6 large, thinly sliced of yellow onions
2. 4 tablespoons of unsalted of butter
3. 1 tablespoon of of olive oil
4. 1 teaspoon of of sugar
5. 2 cloves, minced of garlic
6. 3 tablespoons of of all-purpose flour
7. 8 cups of of beef broth
8. 1/2 cup of of dry white wine
9. 1 of bay leaf
10. 2 sprigs of fresh of thyme
11. 1, sliced into 1-inch thick rounds of baguette
12. 2 cups of grated of gruyère cheese
13. to taste of salt
14. to taste of black pepper
1. In a large Dutch oven or pot, melt butter with olive oil over medium-low heat.
2. Add sliced onions and cook, stirring occasionally, for 45-60 minutes until deeply caramelized. Sprinkle with sugar to help caramelization.
3. Add garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the onions and cook, stirring constantly, for 2-3 minutes.
5. Slowly add beef broth and wine, stirring constantly to avoid lumps.
6. Add bay leaf and thyme. Bring to a simmer and cook for 30 minutes.
7. Preheat oven broiler. Toast baguette slices on both sides under the broiler until golden.
8. Ladle soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with grated gruyère cheese.
9. Place bowls on a baking sheet and broil until cheese is melted, bubbly, and golden brown, about 2-3 minutes.
10. Serve immediately, being careful as the bowls will be very hot.