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French Onion Soup

This classic French Onion Soup centers around slow caramelization of yellow onions, which develop a deep, sweet flavor and rich, translucent color. The process involves gentle, patient cooking to build layers of umami, culminating in a bubbling, golden-topped dish with melted cheese and crispy bread. The final texture is thick, soulful, and irresistibly comforting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: French
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 4 large yellow onions thinly sliced, about 3-4 mm thick
  • 3 tbsp butter generous amount for caramelizing
  • 1/2 cup dry white wine for deglazing
  • 4 cups beef broth or vegetable/mushroom broth for vegetarian option
  • 1 sprig fresh thyme or dried, crushed
  • 1 baguette sliced baguette toasted until golden
  • 1 1/2 cups Gruyère cheese grated for melting and topping
  • to taste salt and black pepper for seasoning

Equipment

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

Method
 

  1. Begin by thinly slicing your yellow onions and setting them aside. Preheat your oven to 200°C (390°F).
  2. Heat a large heavy-bottomed pot over medium-low heat, then add the butter. Once melted and foaming, add the sliced onions and stir gently to coat them evenly.
  3. Cook the onions slowly, stirring often, until they soften and begin to turn translucent, about 10 minutes. Keep the heat gentle to prevent burning.
  4. Continue cooking and stirring for about 30-40 minutes, watching as the onions deepen in color from translucent gold to a rich, deep amber. The aroma should be sweet and smoky, filling your kitchen.
  5. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook off for 2-3 minutes until fragrant.
  6. Add the beef broth along with a sprig of thyme and a pinch of salt. Bring the mixture to a gentle simmer and cook uncovered for another 15 minutes, allowing flavors to meld.
  7. While the soup simmers, toast slices of baguette until golden and crispy, about 8-10 minutes in the oven. Rub with garlic if desired for extra flavor.
  8. Remove the thyme sprig from the soup, taste, and adjust seasoning with salt and pepper as needed.
  9. Ladle the hot soup into oven-safe bowls, float a toasted baguette slice on top of each, and sprinkle generously with grated Gruyère cheese.
  10. Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
  11. Remove from the oven, let sit for a minute to settle, then serve hot with additional thyme or black pepper if desired. Enjoy the rich, gooey, crispy-textured goodness.