Soupe à l'Oignon Gratinée (French Onion Soup)

Soupe à l'Oignon Gratinée (French Onion Soup) ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 0.5 cup dry white wine or dry sherry
• 6 cups beef broth
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8 slices baguette, sliced into 1-inch thick rounds
• 1.5 cups Gruyère cheese, grated

How to make Soupe à l'Oignon Gratinée (French Onion Soup)

1. In a large, heavy-bottomed pot or Dutch oven, melt 3 tbsp unsalted butter and 1 tbsp olive oil over medium-low heat. Add the 4 thinly sliced large yellow onions.
2. Cook the onions slowly for 30-40 minutes, stirring occasionally, until they are very soft, deeply golden brown, and caramelized. This process requires patience but is crucial for flavor development.
3. Add 2 minced garlic cloves to the caramelized onions and cook for another 1 minute until fragrant. Sprinkle 1 tbsp all-purpose flour over the onions and stir well to coat, cooking for 2 minutes to cook out the raw flour taste.
4. Pour in 0.5 cup dry white wine or dry sherry and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes until mostly evaporated.
5. Stir in 6 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld.
6. Remove the thyme sprigs and bay leaf. Season the soup with 0.5 tsp salt and 0.25 tsp black pepper, adjusting to taste if necessary.
7. While the soup simmers, preheat your broiler. Arrange the 8 baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side until golden brown and crisp. Watch carefully to prevent burning.
8. Ladle the hot French onion soup into oven-safe ceramic crocks or bowls. Place 2 toasted baguette slices on top of the soup in each bowl, allowing them to soak up some broth.
9. Generously sprinkle 1.5 cups grated Gruyère cheese over the baguette slices, ensuring the bread is well covered.
10. Place the soup crocks on a baking sheet and transfer them to the preheated broiler. Broil for 2-4 minutes, or until the cheese is melted, bubbly, and beautifully golden brown and caramelized. Keep a close eye on it to prevent burning.
11. Carefully remove the hot crocks from the broiler using oven mitts. Let them cool for a minute or two before serving, as the soup will be extremely hot. Serve immediately as a comforting and hearty French lunch.

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