French onion soup, beef consommé, caramelized onion, croûtons

In a large pot, melt the butter over medium heat. Add the sliced onions and sugar. Cook, stirring frequently, until the onions are caramelized and golden brown, about 30-40 minutes.

Caramelize Onions

Once the onions are caramelized, add the beef broth, white wine, bay leaf, thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes.

Prepare the Soup Base

Preheat the oven to 350°F (175°C). Brush the baguette slices with olive oil and place them on a baking sheet. Bake until golden and crispy, about 10-12 minutes. Remove from oven and set aside.

Make Croûtons

Ladle the hot soup into oven-safe bowls. Top with a few croûtons and sprinkle generously with grated gruyère cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.

Serve the Soup

beef broth

dry white wine

soupe à l’oignon gratinée

Recipe information

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