Classic French Onion Soup with Gruyère Croutons

Classic French Onion Soup with Gruyère Croutons ingredients

• 5 large Yellow onions
• 4 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 tsp Granulated sugar
• 2 cloves Garlic
• 1/2 cup Dry sherry or white wine
• 6 cups Beef broth
• 1 sprig Fresh thyme
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 8 slices Baguette
• 1 cup Gruyère cheese

How to make Classic French Onion Soup with Gruyère Croutons

1. Melt 4 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the 5 large thinly sliced yellow onions and 1 teaspoon of granulated sugar. Stir to coat the onions evenly.
2. Cook the onions, stirring occasionally, for 45-60 minutes over medium-low heat until they are deeply caramelized to a rich, dark brown color. This slow process is crucial for developing the soup's characteristic sweet and savory flavor.
3. Add 2 minced garlic cloves to the pot and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Deglaze the pot by pouring in 1/2 cup of dry sherry or white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 3-5 minutes until it has almost completely evaporated.
5. Pour in 6 cups of low-sodium beef broth, add 1 sprig of fresh thyme and 1 bay leaf. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld.
6. While the soup simmers, preheat your broiler. Arrange 8 slices of baguette on a baking sheet. Broil for 1-2 minutes per side until lightly golden and toasted.
7. Remove the thyme sprig and bay leaf from the soup. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
8. Ladle the hot soup into oven-safe crocks or bowls. Place 1-2 toasted baguette slices on top of each bowl of soup, then generously sprinkle with 1 cup of grated Gruyère cheese.
9. Return the bowls to the broiler for 2-4 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Serve immediately and enjoy the rich, savory broth beneath the crispy, cheesy croutons.

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