Classic French Onion Recipe

Directions

1. 1

   Prepare 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, about 25-30 minutes.

2. 2

   Add Garlic and Deglaze

   Stir in the minced garlic and cook for an additional 1-2 minutes. Then, pour in the dry white wine, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes.

3. 3

   Add Broth and Herbs

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

4. 4

   Toast the Baguette

   While the soup simmers, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes.

5. 5

   Serve the Soup

   Remove the bay leaf from the soup. Ladle the soup into bowls, top each with a few slices of toasted baguette, and sprinkle generously with shredded Gruyère cheese.

6. 6

   Melt the Cheese

   Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!