French Onion Soup Recipe
Topped with croutons and melted cheeses.
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Ingredients
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Soup Base
Croutons and Topping
Method
Soup Preparation
- 1
Sauté the Onions
In a large pot, melt the unsalted butter and olive oil over medium heat. Add the sliced yellow onions and sauté them for about 30-40 minutes, stirring frequently until they are caramelized and golden brown.
- 2
Add Garlic and Deglaze
Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
- 3
Add Broth and Seasonings
Once the wine has reduced slightly, add the beef broth, fresh thyme, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- 4
Remove Bay Leaves
After 30 minutes of simmering, remove the bay leaves from the soup and adjust the seasoning with more salt and pepper if needed.
Croutons and Serving
- 5
Prepare Croutons
While the soup is simmering, preheat your oven to 350°F (175°C). Place the sliced baguette on a baking sheet, brush with olive oil, and bake for about 10-12 minutes until golden and crispy.
- 6
Assemble and Broil
Ladle the hot soup into oven-safe bowls. Top each bowl with a few croutons and a generous amount of shredded Gruyere and grated Parmesan cheese. Place the bowls under the broiler for 3-5 minutes until the cheese is melted and bubbly.
- 7
