Bridge Of Lions French Onion Recipe

Prepare onions

Peel and thinly slice onions into half-moons. Measure about 3 cups packed (roughly 3 medium onions).

Caramelize onions

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter foams. Add the sliced onions and 1 teaspoon granulated sugar. Stir to coat and spread into an even layer. Cook, stirring every 4–5 minutes, until onions are deeply golden brown and caramelized, about 30–40 minutes. If they begin to stick, reduce heat to medium-low and add a tablespoon or two of water to deglaze the pan.

Add aromatics

When onions are richly browned, add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tablespoon all-purpose flour and cook 1–2 minutes to remove raw flour taste, stirring constantly to incorporate and lightly toast the flour.

Deglaze

Pour in 1 tablespoon dry white wine (optional) and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Build the broth

Add 4 cups beef broth and 1 tablespoon beef demi-glace or dissolve 1 tablespoon low-sodium beef bouillon in the broth if using. Add 2 sprigs fresh thyme, 1 bay leaf, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Bring the soup to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, for 20 minutes to let flavors meld. Taste and adjust seasoning with additional salt and pepper as needed. Remove thyme sprigs and bay leaf before serving.

While the soup simmers, preheat oven to 375°F (190°C). Arrange 1/2-inch baguette slices on a baking sheet. Brush each slice lightly with olive oil (about 2 teaspoons total) and bake until crisp and lightly golden, 8–10 minutes. Remove from oven and rub the top of each warm crostini with the cut side of the halved garlic clove for a subtle garlic note.

Ladle the hot onion soup into ovenproof bowls (about 1 to 1 1/4 cups soup per bowl). Place one or two crostini on top of each bowl (or set aside toasting under cheese, see next step). Evenly distribute the grated Gruyère (1 cup total) and shredded provolone (1/2 cup) over the crostini or directly over the soup surface to create a generous cheese crust. Sprinkle optional 2 teaspoons grated Parmesan lightly on top.

Broil until cheese is melted, bubbly and golden brown, 2–4 minutes. If you prefer, place bowls on a baking sheet and bake at 375°F (190°C) for 8–10 minutes until cheese is melted and lightly browned. Watch closely to avoid burning.

Carefully remove bowls from oven using oven mitts. Let cool 2 minutes, then serve hot. Garnish with a small fresh thyme sprig if desired.