French Onion Soup is a comforting, flavorful classic that has stood the test of time. Made with caramelized onions, rich beef broth, and topped with a cheesy, toasted baguette slice, this soup is perfect for cozy evenings or special occasions. Its deep, savory flavor is the result of slow-cooked onions that release their natural sweetness, creating a rich and complex broth. Whether served as an appetizer or the main course, French Onion Soup offers a delicious combination of textures and flavors that are both satisfying and indulgent.

Ingredients:

For the soup:

• 6 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup dry white wine
• 4 cups beef broth (preferably low-sodium)
• 2 cups water
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper, to taste

For the topping:

• 4 slices of French baguette (about 1 inch thick)
• 2 cups Gruyère cheese, grated (or a mix of Gruyère and Swiss cheese)
• 1/2 cup Parmesan cheese, grated (optional)

Directions:

For the soup:

1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
2. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes until the onions are deeply caramelized and golden brown. Be patient; the longer you cook the onions, the more flavor they will develop.
3. Once the onions are caramelized, add the minced garlic, thyme, and bay leaf. Cook for an additional 2 minutes, stirring frequently.
4. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine cook off for about 3 minutes.
5. Add the beef broth, water, and Worcestershire sauce to the pot. Bring the soup to a simmer and cook for 15-20 minutes. Season with salt and pepper to taste, removing the bay leaf before serving.

For the topping:

1. While the soup simmers, preheat your oven to 400°F (200°C).
2. Place the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes, or until golden and crispy.
3. Once the soup is ready, ladle it into oven-safe bowls, leaving some room at the top for the bread and cheese.
4. Place a slice of toasted baguette on top of each bowl of soup, then sprinkle generously with the grated Gruyère and Parmesan cheese (if using).
5. Place the bowls under the broiler for 2-4 minutes, or until the cheese is melted and bubbly and the bread is slightly browned. Watch closely to prevent burning.

Notes:

• Onion Tips: Yellow onions are ideal for French onion soup because of their natural sweetness when caramelized. Avoid red onions, which are more pungent and don’t caramelize as well.
• Wine Substitution: If you prefer not to use wine, you can substitute with additional broth or a splash of balsamic vinegar for added depth of flavor.
• Broth Options: For a richer flavor, use beef broth, but vegetable broth is a great option for those who prefer a vegetarian version.
• Storage: Leftover French Onion Soup can be stored in an airtight container in the fridge for up to 3 days. Reheat the soup gently and add fresh toasted bread and cheese before serving.

Conclusion:

French Onion Soup is the ultimate comfort food, offering layers of savory, sweet, and cheesy goodness. With its deep, caramelized onion flavor and rich, aromatic broth, it’s the perfect dish to warm you up on a chilly day. The crispy toasted bread and melted cheese add the perfect finishing touch, making every spoonful a true delight. Whether you’re preparing it for a family dinner or serving it to guests, this classic French soup is sure to impress.