French Onion Soup
Classic French onion soup in individual oven-safe crocks with golden, bubbly melted Gruyère cheese on top of toasted bread, served on a rustic wooden table with vintage spoons and a checkered napkin, steam rising from the rich, dark broth
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Caramelize the Onions
In a large heavy-bottomed pot, melt butter with olive oil over medium-high heat. Add the thinly sliced onions, sugar, and salt. Cook for 15-18 minutes, stirring frequently, until onions are deep golden brown and caramelized. The sugar helps speed up the caramelization process. If onions start to stick, add a splash of water and scrape up the browned bits.
Pro Tip:
Use medium-high heat and stir frequently to caramelize quickly without burning. The sugar accelerates the natural caramelization process.
Add Wine and Broth
Add white wine to the caramelized onions and cook for 2 minutes, scraping up any browned bits from the bottom of the pot. Pour in the beef broth and add bay leaves, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 8-10 minutes to blend flavors. Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed.
Pro Tip:
The wine deglazes the pot and adds depth of flavor. Don't skip this step even in the quick version.
Assemble and Broil
Preheat broiler to high. Ladle the hot soup into oven-safe bowls and place on a baking sheet. Top each bowl with a slice of French bread, then generously sprinkle with Gruyère and Parmesan cheese. Broil for 2-3 minutes until cheese is melted, bubbly, and golden brown on top. Remove carefully and garnish with fresh chives. Serve immediately while the cheese is still bubbling.
Pro Tip:
Watch carefully under the broiler as cheese can go from golden to burnt quickly. Use oven-safe bowls that can handle high heat.
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