the Easy French Onion Soup Recipe

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Ingredients:

  • 4 large onions, thinly sliced (preferably yellow or sweet onions)
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar (helps caramelize the onions)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (to thicken the soup)
  • 6 cups beef broth (preferably low-sodium, for better control of seasoning)
  • 1/2 cup dry white wine (optional, enhances the depth of flavor)
  • 1 tablespoon Worcestershire sauce (adds umami)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 bay leaf
  • 1 cup grated Gruyère cheese
  • 4 slices of baguette, about 1 inch thick
  • 1 tablespoon grated Parmesan cheese (optional, for added flavor)

Instructions:

Step 1: Caramelize the Onions

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-low heat.
  2. Add the sliced onions and sugar. Cook, stirring occasionally, for about 30–40 minutes, or until the onions are deeply caramelized and golden brown. Be patient, as this slow caramelization process is crucial for flavor.
  3. Season the onions with a pinch of salt midway through the caramelization to help draw out moisture.

Step 2: Add Garlic and Flour

  1. Stir in the minced garlic and cook for about 1 minute, or until fragrant.
  2. Sprinkle the flour over the onions and stir well to coat. Cook for 2–3 minutes to remove the raw flour taste.

Step 3: Deglaze and Simmer

  1. If using, add the white wine and cook for 2–3 minutes, scraping the bottom of the pot to release any browned bits.
  2. Stir in the beef broth, Worcestershire sauce, thyme, bay leaf, and a pinch of pepper. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 20–30 minutes. Adjust seasoning as needed.

Step 4: Prepare the Bread and Cheese

  1. Preheat your oven’s broiler.
  2. Arrange the baguette slices on a baking sheet. Toast under the broiler until lightly golden, about 1–2 minutes per side.
  3. Sprinkle the toasted baguette with grated Parmesan for extra flavor.

Step 5: Assemble and Broil

  1. Remove the bay leaf from the soup and ladle the hot soup into oven-safe bowls.
  2. Place a toasted baguette slice on top of each bowl and generously cover with Gruyère cheese.
  3. Set the bowls on a baking sheet and place under the broiler for 3–5 minutes, or until the cheese is melted, bubbly, and slightly browned.

Step 6: Serve

  1. Carefully remove from the oven (bowls will be hot!) and garnish with a few fresh thyme leaves if desired.
  2. Serve immediately, allowing a few minutes to cool before digging in.

Tips:

  • Use a mix of onions (yellow, sweet, and red) for a more complex flavor.
  • A dash of sherry vinegar or balsamic can be stirred in at the end for a subtle acidity.
  • The longer the onions caramelize, the richer the flavor—aim for a deep, dark golden brown.
  • For a heartier dish, use beef bone broth for a more intense, meaty flavor.

Enjoy your comforting, rich, and flavorful French Onion Soup! Would you like tips on pairing this dish with a side or drink?

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