Cup Of French Onion Soup Recipe

Prepare onions

Peel and halve the onions, then thinly slice each half into about 1/4-inch slices so you have roughly 4 cups sliced onions.

Heat a heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is melted and foamy, add all the sliced onions, 1 teaspoon granulated sugar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Stir to coat.

Cook the onions slowly, stirring frequently, adjusting heat as needed so they gently brown but do not burn. This caramelization will take about 30–40 minutes. Scrape the bottom of the pan occasionally to incorporate browned bits into the onions.

If the pan becomes excessively dry or the onions stick, deglaze with 1 tablespoon dry white wine (optional) pouring it around the edges and scraping up any fond.

When the onions are deeply golden-brown and sweet (after about 30–40 minutes), add 1 tablespoon brandy. Carefully swirl the pan to deglaze and let the brandy cook off for 30–60 seconds.

Add 3 cups beef stock and 1 cup chicken stock to the pot along with 2 thyme sprigs and 1 bay leaf. Stir, bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 15–20 minutes to let flavors meld. Taste and adjust seasoning with salt and pepper as needed. Remove and discard thyme sprigs and bay leaf before serving.

While the soup simmers, preheat the broiler (or oven to 450°F / 230°C if using a toaster oven). Brush both sides of the 4 baguette slices with 1 tablespoon melted butter. Place them on a baking sheet and toast under the broiler until golden and crisp, about 1–2 minutes per side. Watch closely to avoid burning.

Remove toasted baguette slices and sprinkle each liberally with the aged Swiss cheese, dividing the 1 cup between the four slices. Optionally sprinkle the 2 tablespoons grated Parmesan over the Swiss for extra savory flavor.

Ladle the hot soup into oven-safe cups or small crocks (about 1 cup capacity each). Place one cheese-topped baguette slice on top of each cup so the cheese is visible, or place the crocks on a baking sheet and put the bread on top (cheese side up).

Place the crocks under the broiler until the cheese is fully melted, bubbly, and lightly browned, 2–4 minutes. If using a very hot broiler, keep the oven door slightly ajar and watch constantly to prevent burning.

Remove from oven. Sprinkle each with the optional 1 teaspoon minced fresh thyme leaves for garnish, and allow to cool for 2 minutes before serving. Serve the cup of French Onion Soup hot, with an extra spoon for scooping melted cheese and bread.