French Onion Soup

The magic is all in the deeply caramelized onions and the toasted baguette soaked in rich broth and topped with melted cheese. Absolutely delicious!

By @foodiedasha

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 750 g Yellow onions
• 2 tbsp Unsalted butter
• 0 Salt
• 1.5 tbsp All-purpose flour
• 150 ml Dry white wine
• 1 l Beef stock
• 2 sprigs Fresh thyme
• 2 pieces Bay leaves
• 0 Salt
• 0 Freshly ground black pepper
• 1 piece Baguette
• 150 g Gruyère cheese
• 0 Fresh parsley

Instructions

1. Peel the onions and slice them very thinly into half-moons.
2. Melt the butter in a large heavy-bottomed pot over medium-low heat. Add the onions and a pinch of salt. Cook slowly for 40–50 minutes, stirring regularly, or longer if needed, until very soft and deeply golden brown. Take your time, as properly caramelized onions are the key to the soup’s deep flavour.
3. Sprinkle the flour over the onions, stir well and cook for 1–2 minutes.
4. Pour in the white wine, scraping up all the caramelized bits from the bottom of the pot. Let it simmer for 2–3 minutes.
5. Gradually add the beef stock, thyme and bay leaves. Bring to a gentle simmer and cook uncovered for 25 minutes. Season with salt and freshly ground black pepper. Remove the thyme stems and bay leaves.
6. Slice the baguette and toast at 180°C / 350°F for 8–10 minutes until golden and crisp.
7. Ladle the soup into oven-safe bowls. Sprinkle a little grated cheese over the soup, place one toasted baguette slice on top, then generously cover with grated Gruyère cheese.
8. Preheat the grill (broiler). Place the bowls under the grill for 2–4 minutes at 220–250°C / 425–480°F, until the cheese is melted, bubbling and golden.
9. Finish with a little fresh parsley. Let the soup cool slightly before serving, as it will be very hot straight out of the oven.