Onion Soup Recipe

Slice the Onions

Peel the onions and slice them thinly. Aim for uniform thickness for even cooking.

Mince the Garlic

Peel and mince the garlic cloves.

Prepare the Baguette

Slice the baguette into 1-inch thick slices and set aside.

Sauté the Onions

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

Add Garlic

Add the minced garlic to the caramelized onions and cook for an additional 2-3 minutes until fragrant.

Deglaze with Wine

Pour in the white wine and scrape the bottom of the pot to release any browned bits. Allow it to simmer for 5 minutes.

Add Broth and Seasonings

Add the beef broth, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.

Prepare the Topping

While the soup is simmering, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes until golden.

Assemble the Soup

Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, top each with toasted baguette slices, and sprinkle generously with Gruyère cheese.

Broil

Place the bowls under the broiler for 2-3 minutes, until the cheese is bubbly and golden brown.

Serve

Carefully remove the bowls from the oven and serve hot.