French Onion Soup Recipe

Sauté the Onions

In a large pot, melt 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

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Deglaze with Wine

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for about 5 minutes.

Add Broth and Seasonings

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

Prepare the Baguette

While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the sliced baguette on a baking sheet and toast in the oven for about 10 minutes, until golden.

Serve

Remove the bay leaf from the soup. Ladle the soup into bowls, top with toasted baguette slices, and sprinkle generously with Gruyère cheese. Place under the broiler for a few minutes until the cheese is melted and bubbly.