French Onion Bowl Recipe

Slice the Onions

Peel and slice the yellow onions into thin, even slices.

Cook the Onions

In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and salt. Stir to coat the onions in the fat.

Caramelize the Onions

Cook the onions for about 30-40 minutes, stirring occasionally, until they are golden brown and caramelized. If they start to stick, you can add a small amount of water to deglaze the pot.

Add Sugar

During the last 5 minutes of cooking, add the sugar to help enhance the caramelization.

Combine Ingredients

Once the onions are caramelized, add the beef broth, dry white wine, thyme, bay leaf, and black pepper to the pot.

Simmer the Broth

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.

Prepare the Baguette

Slice the baguette into 1-inch thick slices and arrange them on a baking sheet.

Toast the Baguette

Toast the baguette slices in a preheated oven at 400°F (200°C) for about 5-7 minutes, until they are lightly golden.

Add Cheese

Sprinkle the shredded Gruyère and Parmesan cheese generously over the toasted baguette slices.

Serve the Soup

Ladle the hot French onion soup into bowls.

Top with Baguette

Place the cheesy baguette slices on top of the soup in each bowl.

Broil the Cheese

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

Garnish and Serve

Remove from the oven, garnish with fresh parsley, and serve immediately.