French Onion Soup Recipe

Prepare the Onions

In a large pot over medium heat, melt the butter and olive oil. Add the sliced onions and cook, stirring frequently, until they are caramelized, about 25-30 minutes.

Add the Garlic and Wine

Stir in the minced garlic and cook for another minute. Then pour in the white wine and bring to a simmer, scraping the bottom of the pot to release any brown bits.

Add the Broth and Herbs

Add the beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 30 minutes to allow the flavors to meld.

Prepare the Baguette

While the soup is simmering, preheat the oven to 350°F (175°C). Slice the baguette into 1-inch thick slices and place them on a baking sheet. Toast in the oven until golden brown, about 10 minutes.

Serve the Soup

Remove the bay leaves from the soup. Ladle the hot soup into oven-safe bowls, place a toasted baguette slice on top of each bowl, and sprinkle generously with Gruyère cheese.

Broil the Cheese

Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.

Garnish and Enjoy

Remove from the oven, let cool slightly, and serve immediately, garnished with fresh thyme if desired.