Classic French Onion Soup

• 1.5kg yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp sugar
• 4 garlic cloves, minced
• 150ml dry white wine or dry sherry
• 1.5L good-quality beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper
• 8 slices baguette, toasted
• 200g Gruyère cheese, grated

Instructions

1. 1

   Melt butter with olive oil in a large heavy pot over medium heat. Add onions and sugar. Cook, stirring occasionally, for 45-60 minutes until deeply golden and caramelized.

2. 2

   Add garlic and cook 2 minutes. Add wine and scrape up any browned bits. Cook until wine evaporates.

3. 3

   Add broth, thyme, and bay leaf. Simmer 20 minutes. Season with salt and pepper. Remove herbs.

4. 4

   Preheat broiler. Ladle soup into oven-safe bowls placed on a baking sheet.

5. 5

   Place 2 toasted baguette slices on top of each bowl. Pile Gruyère generously over the croutons.

6. 6

   Broil 3-5 minutes until cheese is melted, bubbly, and golden brown in spots. Serve immediately — the bowls will be very hot.

Tags