French Onion Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 25–30 minutes until soft and caramelized. Cool, then squeeze out and roughly mash to yield about 1–2 tablespoons of roasted garlic.

Slice the onions

Peel and halve the yellow onions and slice them thinly (about 1/8 inch). Aim for uniform slices so they caramelize evenly.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon olive oil and 3 tablespoons butter. When butter is melted and foaming, add the sliced onions, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar. Stir to coat.

Cook the onions, stirring occasionally, adjusting heat as needed so they gently brown but don’t burn. This will take 30–40 minutes. Scrape browned bits from the bottom occasionally. When onions are deeply golden-brown and sweet, stir in the roasted garlic and cook 1–2 minutes more to combine flavors.

Deglaze the pot with 1/2 cup dry white wine: increase heat to medium-high, pour wine in and use a wooden spoon to scrape up browned bits from the bottom. Let the wine reduce by half (about 2–3 minutes).

Add 4 cups beef stock and 1 cup chicken stock to the onions, then add 1 teaspoon Worcestershire sauce, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to meld flavors. Taste and adjust seasoning with additional salt or pepper if needed. Remove and discard thyme sprigs and bay leaf before serving.

While the soup simmers, prepare the bread and cheeses. Preheat broiler or oven to 450°F (230°C). Brush both sides of the baguette slices lightly with 1 tablespoon olive oil and place on a baking sheet. Toast under the broiler or in the oven until golden (about 1–2 minutes per side), watching closely to avoid burning.

Ladle the hot soup into oven-safe bowls or crocks, leaving space at the top for the bread and cheese. Place 1–2 toasted baguette slices on top of each bowl of soup. Sprinkle about 2 tablespoons shredded mozzarella and 1–2 tablespoons crumbled feta over the bread (adjust so mozzarella melts and feta adds tang).

Place the bowls on a baking sheet and transfer under the broiler for 2–4 minutes until the cheese is bubbling and lightly browned. Alternatively, bake at 425°F (220°C) for 6–8 minutes. Remove carefully—the bowls and handles will be hot.

Garnish each bowl with a sprinkle of chopped fresh parsley and a grind of freshly ground black pepper. Serve immediately.