French Onion Soup,

Ingredients

For the Soup:

• 6 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp sugar
• Salt and pepper to taste
• 1/2 cup dry white wine (optional)
• 6 cups beef broth (or a mix of beef and chicken broth for lighter flavor)
• 2 tbsp all-purpose flour
• 2 sprigs of fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1 tbsp balsamic vinegar (optional, for added depth)

For the Topping:

• 1 French baguette, sliced into 1-inch thick rounds
• 2 cups Gruyère cheese, grated (or a mix of Gruyère and Swiss cheese)

Instructions

1. Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onions, stir to coat, and sprinkle with sugar (to aid caramelization) and a pinch of salt.
2. Cook the Onions: Stir the onions occasionally, reducing the heat to medium-low if they start to brown too quickly. Let them cook for about 30-40 minutes, or until they’re a rich golden-brown and caramelized.
3. Deglaze the Pan: Increase the heat to medium, add the flour, and cook for about 1 minute, stirring. Pour in the wine (if using) and stir well, scraping up any browned bits at the bottom of the pot. Let it simmer for 2-3 minutes to cook off the alcohol.
4. Add Broth and Seasonings: Add the beef broth, thyme, and bay leaf, and bring the soup to a boil. Lower the heat and let it simmer for 20-30 minutes, stirring occasionally. Season with salt, pepper, and balsamic vinegar if desired.
5. Prepare the Topping: While the soup simmers, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet, then broil them for 2-3 minutes until they’re golden. Flip and toast the other side. Set aside.
6. Assemble and Broil: When ready to serve, ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with grated Gruyère.
7. Melt the Cheese: Place the bowls on a baking sheet under the broiler until the cheese melts and bubbles, about 3-5 minutes.
8. Serve: Carefully remove the bowls and serve hot with any extra toasted baguette on the side.