French Onion Soup
Slowly caramelized onions in rich beef broth, topped with toasted bread and bubbling Gruyère. Bistro classic.
Ingredients
- 6 large yellow onions, thinly sliced
- 4 tbsp butter
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 cup dry white wine
- 8 cups beef broth
- 2 bay leaves
- Fresh thyme
- 6 slices baguette, toasted
- 2 cups grated Gruyère
- Salt, pepper
Instructions
-
1
Melt butter and oil in a heavy pot. Add onions, salt, and sugar. Cook on medium-low for 45 minutes, stirring often, until deeply caramelized.
-
2
Add wine, scrape bottom. Add broth, bay leaves, and thyme. Simmer 20 minutes.
-
3
Ladle into oven-safe bowls. Top each with a toasted baguette slice and a generous mound of Gruyère.
-
4
Broil until cheese is bubbling and golden, 2-3 minutes.
-
5
Serve immediately, careful — bowls are very hot.
