Ingredients:
- 4 large onions (yellow or sweet), thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar (optional, to help caramelize)
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 cup dry white wine (or sherry)
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- Freshly ground black pepper, to taste
- Baguette, sliced
- 2 cups shredded Gruyère cheese (or a mix of Gruyère and mozzarella)
Instructions:
- Caramelize the Onions:
- In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and stir to coat.
- Sprinkle with salt and sugar (if using). Cook the onions, stirring frequently, for about 30-40 minutes until they are deep golden brown and caramelized.
- Add Broth and Wine:
- Pour in the white wine, scraping the bottom of the pot to deglaze. Cook for about 5 minutes until the wine reduces slightly.
- Add the beef broth, thyme, bay leaf, and pepper. Bring to a simmer and cook for another 20-30 minutes to develop the flavors. Adjust seasoning if needed.
- Prepare the Bread:
- While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast until golden, about 5-7 minutes.
- Assemble the Soup:
- Remove the thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl, then sprinkle generously with Gruyère cheese.
- Broil:
- Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-4 minutes. Keep an eye on them to prevent burning!
- Serve:
- Carefully remove the bowls from the oven (they will be hot!). Let them cool slightly before serving. Garnish with additional thyme if desired.
Enjoy!
This comforting French Onion Soup is perfect as an appetizer or a main dish. Enjoy the rich flavors and warmth!