French Onion Soup
This French onion soup is rich, deeply savory, and built on slowly caramelized onions. Each bowl is finished with toasted baguette and melted cheese for a classic, comforting finish.
Ingredients
- 4 large yellow onions thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1/2 cup dry white wine or cooking wine
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 baguette sliced into rounds
- 1 1/2 cups shredded Swiss or provolone cheese
Instructions
- Heat the butter and olive oil together in a large pot over medium heat until melted.
- Add the sliced onions, salt, black pepper, and sugar, stirring to coat the onions evenly.
- Cook the onions, stirring occasionally, for 35 to 45 minutes until deeply golden and caramelized.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the white wine and scrape the bottom of the pot to loosen any browned bits.
- Simmer for 3 to 5 minutes until the wine reduces slightly.
- Add the beef broth, Worcestershire sauce, bay leaf, and thyme, then stir to combine.
- Bring the soup to a gentle simmer and cook for 20 minutes.
- While the soup simmers, toast the baguette slices until lightly golden.
- Remove the bay leaf from the soup and ladle the soup into oven-safe bowls.
- Top each bowl with a toasted baguette slice and a generous amount of shredded cheese.
- Broil until the cheese is melted and lightly browned, watching closely to prevent burning.