French Onion Recipe

Cooking Instructions

1. 1

   Prepare the onions

   Thinly slice the yellow onions and set them aside.

2. 2

   Caramelize the onions

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

3. 3

   Deglaze the pot

   Add the dry white wine to the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes.

4. 4

   Add the broth and seasonings

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

5. 5

   Prepare the bread

   While the soup simmers, preheat your oven to 350°F (175°C). Slice the baguette into 1-inch thick slices and place them on a baking sheet. Toast in the oven for about 10 minutes or until golden brown.

6. 6

   Serve the soup

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

7. 7

   Broil the cheese

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