Imagine a cozy evening, the warm glow of a fireplace, and the aroma of caramelized onions wafting through the air. That’s the magic of French Onion Soup – a classic dish that has the power to transport you to a Parisian bistro with every spoonful. Crafted with love and patience, this soul-warming concoction is the epitome of comfort food, guaranteed to make you say “Ooh la la!”
Layers of flavor build upon one another, creating a symphony of taste that will leave you craving for more. From the rich, velvety broth to the perfectly caramelized onions and the melted, golden-brown cheese that crowns this masterpiece, every element combines to create a truly unforgettable experience. It’s a dish that embodies the essence of French cuisine – simple yet sophisticated, rustic yet refined.
But before we dive into the recipe, let’s take a moment to appreciate the humble onion – the star of this show. Often overlooked, the onion is a culinary chameleon, capable of transforming itself from a pungent and tear-inducing bulb into a sweet, caramelized delight that forms the backbone of this iconic soup.
Ingredients:
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dry white wine (optional)
- 8 cups beef broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 baguette, sliced into 1-inch rounds
- 8 ounces Gruyère cheese, grated
Instructions:
- In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook slowly, stirring occasionally, until the onions are deeply caramelized and a rich, golden-brown color, about 45 minutes to 1 hour. Adjust the heat as needed to prevent burning.
- Deglaze the pot with the white wine (if using), scraping up any browned bits from the bottom. Let the wine reduce by half.
- Add the beef broth, thyme sprigs, and bay leaf. Bring to a simmer and cook for 30 minutes to allow the flavors to meld.
- While the soup simmers, toast the baguette slices in the oven or under the broiler until lightly golden.
- Remove the thyme sprigs and bay leaf from the soup. Taste and adjust the seasoning as needed.
- Preheat the broiler. Ladle the hot soup into oven-safe bowls or crocks. Top each serving with one or two toasted baguette slices and a generous amount of grated Gruyère cheese.
- Place the soup bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with additional thyme leaves if desired. Prepare to be transported to a cozy French bistro with every bite!
