French Onion Soup Recipe

 French Onion Soup is a timeless classic, known for its rich flavors and comforting warmth. Made with caramelized onions and beef broth, this dish is topped with toasted bread and melted cheese, creating a savory, hearty meal perfect for colder days.

Ingredients:

- 4 large yellow onions, thinly sliced

- 4 tablespoons unsalted butter

- 1 tablespoon olive oil

- 2 garlic cloves, minced

- 1 tablespoon all-purpose flour (optional, for thickening)

- 8 cups beef broth (or a mix of beef and chicken broth)

- 1/2 cup dry white wine (optional)

- 1 bay leaf

- 2-3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

- Salt and black pepper, to taste

- 1 baguette, sliced

- 2 cups Gruyère cheese, grated (Swiss or mozzarella cheese works as well)

Instructions:

1. Caramelize the Onions:

   - In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.

   - Add the sliced onions and cook, stirring frequently, for 25-30 minutes until they become deeply golden and caramelized. This step is crucial for developing the rich flavor of the soup.

   - Add the minced garlic in the last 2 minutes of caramelizing the onions.

2. Deglaze the Pan:

   - Sprinkle the flour over the onions and stir well. This helps thicken the soup, but you can skip it if you prefer a thinner consistency.

   - Add the white wine (if using) and scrape the bottom of the pot to deglaze, lifting any caramelized bits. Cook for 2-3 minutes until the wine reduces.

3. Simmer the Soup:

   - Pour in the beef broth and add the bay leaf and thyme. Bring the soup to a simmer and cook for about 30 minutes to allow the flavors to meld.

   - Season with salt and black pepper to taste. Remove the bay leaf and thyme sprigs before serving.

4. Prepare the Toasted Bread:

   - While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven until golden and crisp, about 10 minutes.

   - You can also lightly butter or drizzle olive oil on the slices before toasting for added flavor.

5. Assemble and Serve:

   - Ladle the hot soup into oven-safe bowls or crocks. Place a toasted baguette slice on top of each bowl.

   - Generously sprinkle the grated Gruyère cheese over the bread.

   - Place the bowls under a broiler (or in a preheated oven at 400°F) until the cheese is melted, bubbly, and slightly browned, about 3-5 minutes.

6. Garnish and Serve:

   - Carefully remove the bowls from the oven. Garnish with a few thyme leaves or a sprinkle of freshly ground black pepper if desired.

   - Serve immediately, enjoying the cheesy, crispy topping with the savory broth beneath.

Tips:

- Caramelization: Take your time with caramelizing the onions. It’s the key to the deep, sweet flavor of the soup.

- Cheese: Gruyère is the traditional choice, but you can substitute Swiss, Comté, or even mozzarella if preferred.

- Broth: Beef broth is classic, but for a lighter version, you can use chicken broth or a mix of both.

- Make Ahead: The soup (without the bread and cheese) can be made ahead and stored in the refrigerator for up to 3 days. Reheat, assemble with bread and cheese, and broil before serving.

This French Onion Soup is an elegant yet simple dish, combining the sweetness of caramelized onions with the heartiness of broth and the gooey indulgence of melted cheese. Perfect for a cozy meal at home!