French Onion Soup 

The combination of caramelized onions, garlic, thyme, Gruyere croutons and more makes French onion soup one of the most beloved recipes ever to come out of France. The sweetness of the onions, rich and hearty beef stock, aromatic thyme and garlic make this a truly satisfying soup recipe. Swap the white wine for dry sherry if you prefer, or use another kind of cheese for a riff on the classic recipe for French onion soup.

One of the most famous French recipes of all time, classic French onion soup is always a hearty and delicious treat.

French Onion Soup Recipe

Servings: 4 
Prep Time: 15 minutes 
Cooking Time: Approximately 1 hour and 30 minutes 
Onion caramelization: 45-50 minutes 
Soup simmering: 30 minutes 
Broiling: 3-5 minutes 

Ingredients: 

• 2.5 lbs of yellow onions, thinly sliced 
• 2 tablespoons of unsalted butter 
• 1 tablespoon of olive oil 
• 2 cloves of garlic, minced 
• 1/2 cup of dry white wine 
• 6 cups of beef stock  
• 2 bay leaves 
• 1/2 teaspoon of dried thyme 
• Salt, to taste 
• Ground black pepper, to taste 
• 8 slices of baguette 
• 1 cup of grated Gruyère cheese 

Instructions:

1. Peel and slice the onions. Make sure they are cut evenly. 
2. Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent. 
3. Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn. 
4. Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes. 
5. Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving. 
6. Broil the Cheese: Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.  
7. Serve: Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately.