Soups & Stews

French Onion Soup

Name: French Onion Soup
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 lbs yellow onions, thinly sliced; 4 tbsp butter; 2 tbsp olive oil; 1 cup dry white wine; 4 cups beef broth; 2 cups chicken broth; 1 tbsp fresh thyme leaves; 2 bay leaves; 1 baguette, sliced; 2 cups Gruyère cheese, grated; Salt and pepper

⏱ 1 hr 30 min👤 Serves 4

Instructions

Melt butter with olive oil in a large heavy-bottomed pot over medium heat. Add all the onions and 1 tsp salt. Cook, stirring occasionally, for 45-60 minutes. This is a long caramelization — the onions will go from white to golden to deep amber. Don't rush it.
Add wine and scrape up any browned bits from the bottom. Cook until wine evaporates. Add both broths, thyme, and bay leaves. Simmer 20 minutes. Remove bay leaves and season with salt and pepper.
Preheat broiler. Toast baguette slices. Ladle soup into oven-safe bowls. Place toasted bread on top and heap with Gruyère.
Broil 3-5 minutes until cheese is melted, bubbly, and spotted with brown. Serve immediately — carefully, the bowls are very hot.

Notes

The caramelized onions are everything. Low and slow is the only way — crank the heat and you'll burn them before they caramelize. It's worth every minute of patience.

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