Step-by-Step Instructions:
1. Prepare the Onions:
Peel and thinly slice the onions into half-moons. Try to keep the slices as uniform as possible for even cooking.
2. Caramelize the Onions:
In a large pot or Dutch oven, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Once the butter melts, add the sliced onions along with a pinch of salt. Stir the onions to coat them in the butter and oil.
Tip: The key to French Onion Soup is slow caramelization. Stir the onions every 10-15 minutes to prevent them from burning. This process will take around 40 minutes to 1 hour, and the onions will turn golden brown and sweet.
If you want to speed up caramelization, you can add 1 teaspoon sugar after 20 minutes of cooking, but this step is optional.
3. Deglaze with Wine (Optional):
Once the onions are nicely browned, add 1/2 cup dry white wine (if using). Stir to loosen any browned bits stuck to the bottom of the pot. Let the wine cook for 2-3 minutes to reduce.
4. Add the Broth and Herbs:
Pour in 4 cups of beef broth (or chicken broth), and add 2 teaspoons of thyme and 2 bay leaves. Stir to combine and bring the soup to a boil.
Once it boils, lower the heat to a simmer. Let it cook uncovered for about 30 minutes, allowing the flavors to blend. Taste and add salt and pepper as needed.
5. Toast the Bread:
While the soup simmers, preheat your oven’s broiler. Slice the baguette into 1-inch slices. Place the slices on a baking sheet and toast them under the broiler for 1-2 minutes, or until they’re golden and crispy. Keep an eye on them to prevent burning.
6. Assemble the Soup:
Once the soup is done, remove the bay leaves and thyme stems. Ladle the soup into oven-safe bowls. Place 1 or 2 slices of toasted bread on top of each bowl of soup. Sprinkle 1/2 cup grated Gruyère cheese (or a mix of Gruyère and Swiss) over the bread.
7. Broil to Melt the Cheese:
Place the bowls under the broiler for about 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to avoid burning the cheese.
8. Serve:
Carefully remove the hot bowls from the oven. Garnish with a little extra thyme or parsley, if desired. Serve immediately and enjoy!
Tips for the Best French Onion Soup:
- Patience with the onions: The caramelization step can take time, but it’s worth it. Slowly browning the onions brings out their natural sweetness and adds depth to the soup.
- Broth matters: Use high-quality broth (beef or chicken) for the best flavor. Homemade broth is even better!
- Customizable bread: You can use any crusty bread you prefer, but a French baguette is traditional.
- Cheese options: Gruyère cheese is classic, but you can also mix it with Swiss cheese or add a little Parmesan for extra flavor.
Storing and Reheating:
- Store: French Onion Soup can be stored in the refrigerator for 3-4 days. Keep the soup and the bread topping separate if you plan to store leftovers.
- Reheat: Reheat the soup on the stove over low heat. Toast new bread slices and top the reheated soup with fresh cheese before broiling again.
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