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French Onion Soup is more than just a dish; it’s a comforting embrace on a cold day, a classic that has captured the hearts and palates of food lovers around the world. With its rich, savory broth, sweet caramelized onions, and a gooey layer of melted cheese, this soup embodies the essence of comfort food. Originating from France, this timeless recipe is not only a staple in bistros and homes alike but also a testament to the elegance and simplicity of French cuisine.

Classic French Onion Soup

Discover the comforting delight of homemade French Onion Soup, a timeless classic that brings warmth on chilly days. With its savory broth, sweet caramelized onions, and a gooey layer of melted cheese, this dish is perfect for both novice cooks and seasoned chefs. Learn about the ingredients and techniques that elevate this recipe and embrace the culinary journey from caramelizing onions to broiling cheesy bread. Experience the joy of this beloved French staple and create lasting memories with every bowl.
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Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon sugar

4 cloves garlic, minced

8 cups beef broth (low sodium recommended)

1 cup dry white wine (like Sauvignon Blanc)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 bay leaves

Freshly ground black pepper, to taste

Baguette or crusty bread, sliced

2 cups grated Gruyère cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Caramelize the Onions: In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions along with the salt and sugar. Cook for about 30-40 minutes, stirring occasionally to prevent burning, until the onions are caramelized and golden brown.

    Add Garlic and Flavorings: Stir in the minced garlic and cook for an additional 2 minutes until fragrant. Pour in the dry white wine to deglaze the pot, scraping up any brown bits from the bottom. Allow the wine to simmer and reduce by half.

      Simmer the Broth: Add the beef broth, thyme, bay leaves, and season generously with freshly ground black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld together. Remove the bay leaves before serving.

        Prepare the Bread Toppings: While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the sliced baguette on a baking sheet and toast in the oven for about 10-15 minutes until golden and crispy.

          Assemble the Soup: Ladle the hot soup into oven-safe bowls or crocks. Place one or two slices of the toasted baguette on top of each bowl, then generously sprinkle with Gruyère and Parmesan cheese.

            Broil the Soup: Place the bowls on a baking sheet and place them under the broiler for 2-5 minutes or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.

              Garnish and Serve: Remove from the oven, let cool slightly, and garnish with chopped fresh parsley before serving hot. Enjoy the rich, savory depth of this classic dish!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6