Name: Firefly Grill STLs French Onion Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs yellow onions, thinly sliced; 3 tbs unsalted butter; 1 tbs olive oil; 1 tsp granulated sugar; 1 tsp salt; 1 tsp freshly ground black pepper; 1 cup dry white wine (or dry sherry); 6 cup beef stock (low-sodium preferred); 2 whole bay leaves; 2 sprigs fresh thyme sprigs; 1 tsp Worcestershire sauce; 6 slices baguette slices or country bread, toasted; 1.5 cups Gruyère cheese, grated; 0.25 cup Parmesan cheese, finely grated (optional)

Method

Soup Base

Prepare onions

Peel and cut the yellow onions in half from root to tip. Place the cut side down and slice thinly (about 1/8 inch). Aim for even slices so they caramelize uniformly.

Sweat and caramelize

In a large heavy-bottomed pot or Dutch oven over medium heat, add the butter and olive oil. When butter melts and begins to foam, add the sliced onions, salt, and sugar. Stir to coat. Cook, stirring every 3–5 minutes, adjusting heat as needed so onions soften and slowly turn golden — reduce heat if they brown too fast. Continue for 40–50 minutes until deep golden-brown and richly caramelized. This slow caramelization is essential for flavor.

Deglaze

Increase heat to medium-high, add the white wine, and scrape the bottom of the pot with a wooden spoon to release browned bits. Let the wine reduce by about half, about 3–5 minutes.

Simmer the soup

Add the beef stock, bay leaves, thyme sprigs, Worcestershire sauce, and freshly ground black pepper. Bring to a gentle simmer, reduce heat to maintain a low simmer, and cook uncovered for 20–25 minutes to marry flavors. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard bay leaves and thyme stems.

For Serving (bowl only)

Toast bread

While the soup simmers, preheat the broiler or a toaster oven. Place baguette or country bread slices on a baking sheet and toast until lightly golden on both sides, about 2–3 minutes per side under a broiler; watch carefully to prevent burning.

Ladle and top

Ladle hot French onion soup into bowls. Place one or two toasted bread slices on top of each bowl (or serve alongside if you prefer). Sprinkle a generous amount of grated Gruyère over the bread so it will melt from the hot soup. If desired, finish with a light dusting of Parmesan.

Melt cheese (optional for bowl-only service)

If you want the cheese melted onto the bread, place bowls on a baking sheet and under a hot broiler for 2–3 minutes until the cheese is bubbly and lightly browned. Use caution handling hot bowls. Alternatively, melt cheese on the toast separately and then place on the soup.

Serve

Serve immediately while hot. If broiling in bowls, use oven mitts and serve with care.