French Onion Soup
Instructions
- 1
Peel and thinly slice the onions into half-moons, about 1/4 inch thick.
- 2
In a large heavy-bottomed pot, melt butter with olive oil over medium heat.
- 3
Add the sliced onions and cook, stirring occasionally, for 40-45 minutes until deeply caramelized and golden brown. Be patient - this is the key to authentic flavor.
- 4
Sprinkle flour over the caramelized onions and stir constantly for 2 minutes to cook the flour.
- 5
Pour in the white wine and scrape up any browned bits from the bottom of the pot.
- 6
Add the beef stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 7
Remove thyme sprigs and bay leaf. Season with salt and pepper to taste.
- 8
While soup simmers, preheat broiler. Arrange bread slices on a baking sheet and toast until golden on both sides.
- 9
Ladle soup into oven-safe bowls. Float 2 toasted bread slices on top of each bowl.
- 10
Mix the Gruyère and Parmesan cheeses. Generously top each bowl with the cheese mixture.
- 11
Place bowls under broiler for 3-5 minutes until cheese is melted, bubbly, and golden brown.
- 12
Let cool for a few minutes before serving - bowls will be extremely hot!
Chef's Note
"This timeless bistro favorite transforms humble onions into liquid gold through patient caramelization. Don't rush the browning process—those deeply caramelized onions are what create the soup's incredible depth, and the bubbling cheese-topped crouton makes every spoonful pure comfort."
