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French Onion Soup

French Onion Soup is a comforting dish featuring slowly caramelized onions simmered in rich beef broth, topped with toasted baguette slices and melted Gruyère cheese. The process highlights patience in slow-cooking, resulting in a deeply flavorful, golden-brown soup with a bubbly, cheesy crust. Its final appearance is inviting, with a golden cheese topping and fragrant onion broth ready to serve hot.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large yellow onions preferably sweet, golden onions
  • 3 tablespoons unsalted butter for caramelizing onions
  • ½ teaspoon dried thyme or a sprig of fresh thyme
  • ¼ cup dry white wine or sherry adds brightness and depth
  • 4 cups beef broth preferably homemade, or good quality store-bought
  • 1 baguette sliced baguette toasting until crispy
  • 1 ½ cups Gruyère cheese grated, for topping
  • 2 cloves garlic for rubbing on toasted bread

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon
  • Oven-safe bowls or crocks
  • Toaster or oven

Method
 

  1. Peel and thinly slice the onions, about ¼ inch thick, and set aside.
  2. Heat a large, heavy-bottomed pot over medium-low heat, then add the butter. Let it melt slowly until it begins to foam gently.
  3. Add the sliced onions and a pinch of salt to the melted butter, stirring to coat. Cook slowly, stirring occasionally, for about 20-30 minutes until they become golden and soft, filling your kitchen with a sweet, toasty aroma.
  4. Once the onions are deeply golden, increase the heat to medium and pour in the white wine or sherry. Stir, scraping up any browned bits from the bottom, and cook until the alcohol evaporates, about 2-3 minutes.
  5. Pour in the beef broth and add the dried thyme. Bring the mixture to a gentle simmer, uncovering the pot, and let it cook for another 20-30 minutes to develop rich flavors.
  6. While the soup simmers, preheat your oven or toaster to toast the baguette slices until golden and crispy, about 10 minutes. Rub each slice with a peeled garlic clove for added flavor.
  7. Ladle the hot soup into oven-safe bowls or crocks. Top each with a garlic-rubbed baguette slice, then sprinkle generously with grated Gruyère cheese.
  8. Place the bowls on a baking sheet and broil in the oven at high heat (~220°C/430°F) for 3-5 minutes, until the cheese bubbles and turns golden brown.
  9. Carefully remove the bowls from the oven and let them sit for a minute. Serve hot, enjoying the bubbly cheese crust and fragrant, rich onion broth.

Notes

Patience is key in caramelizing onions for the best flavor. Feel free to prepare the onions a day ahead and reheat gently before assembling the soup. For a vegetarian version, substitute beef broth with mushroom broth.