Name: Classic French Onion Soup
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 large Yellow onions; 4 tablespoons Unsalted butter; 1 tablespoon Olive oil; 1 teaspoon Granulated sugar; 0.5 cup Dry white wine (such as dry vermouth or Sauvignon Blanc); 6 cups Beef broth; 3 Fresh thyme sprigs; 1 Bay leaf; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 8 slices Baguette, sliced 1-inch thick; 1.5 cups Gruyère cheese, shredded

A deeply flavorful and comforting French classic, this soup features sweet caramelized onions simmered in a rich beef broth, topped with a crusty bread crouton and a generous layer of melted Gruyère cheese. French Onion Soup, or 'Soupe à l'oignon gratinée,' has ancient origins, with recipes for onion soups dating back to Roman times. The modern version, often attributed to King Louis XV or Stanislas Leszczynski in the 18th century, gained popularity in Paris as a late-night dish served in bistros, particularly in Les Halles market district.

Instructions

1
Thinly slice the onions. In a large Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium-low heat.
2
Add the sliced onions and sugar. Cook slowly, stirring occasionally, for 45-60 minutes until onions are deeply caramelized to a rich golden-brown color. This step is crucial for flavor.
3
Deglaze the pot by pouring in the white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes until the wine has mostly evaporated.
4
Stir in the beef broth, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow flavors to meld.
5
Remove thyme sprigs and bay leaf. Season with salt and pepper to taste. Meanwhile, preheat your oven broiler.
6
Ladle the soup into oven-safe crocks or bowls. Float one or two baguette slices on top of each bowl.
7
Generously sprinkle shredded Gruyère cheese over the baguette slices, ensuring the bread is well covered.
8
Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is bubbly, golden-brown, and slightly charred in spots. Watch carefully to prevent burning.
9
Serve immediately, being cautious as the bowls will be extremely hot.

Chef's Tips

•Patience is key for caramelizing onions. Don't rush this step, as it develops the deep, sweet flavor essential for the soup.
•Use high-quality beef broth for the best results; homemade or good store-bought low-sodium options are ideal.
•If you don't have oven-safe crocks, you can toast the baguette slices with cheese separately on a baking sheet and float them on top of the soup just before serving.
•A splash of brandy or sherry can be added along with the white wine for an extra layer of depth.