Classic French Onion Soup

• 4 lbs yellow onions (about 6-8 large)
• 4 tbsp butter
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp sugar
• 3 cloves garlic, minced
• ½ cup dry white wine or dry sherry
• 8 cups beef broth, preferably homemade or low-sodium
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 piece bay leaf
• ½ tsp black pepper
• 1 baguette sliced into 1-inch rounds
• 2 cups Gruyère cheese, shredded
• ½ cup Parmesan cheese, grated

Instructions

1. 1

   Prepare the Onions

   Slice onions in half from root to stem, then cut into thin half-moon slices about 1/4-inch thick. Consistent sizing ensures even cooking. This may seem like a mountain of onions, but they cook down dramatically - by about 75% of their original volume.

2. 2

   Begin Caramelization

   In a large Dutch oven or heavy-bottomed pot, melt butter with olive oil over medium heat. Add all the sliced onions, salt, and sugar. The salt helps draw out moisture; the sugar aids in browning. Stir to coat onions with fat.

3. 3

   The Long Cook

   Cook onions, stirring occasionally, for about 45-60 minutes. This is where patience is crucial. Start at medium heat, then reduce to medium-low after about 15 minutes when onions begin to soften. The onions will first release moisture and steam, then gradually turn golden, and finally achieve a deep amber-brown color. Stir more frequently toward the end to prevent burning. Scrape up any fond (browned bits) from the bottom.

4. 4

   Deglaze the Pot

   Add minced garlic and cook for 30 seconds until fragrant. Pour in wine and scrape up all the delicious browned bits from the bottom of the pot. These caramelized pieces are concentrated flavor. Let wine reduce by half, about 2-3 minutes.

5. 5

   Simmer the Soup

   Add beef broth, thyme, bay leaf, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20-30 minutes to allow flavors to meld. Taste and adjust seasoning - depending on your broth, you may need more salt.

6. 6

   Prepare the Croutons

   While soup simmers, preheat broiler. Arrange baguette slices on a baking sheet and toast under broiler for 1-2 minutes per side until golden. Watch carefully - they burn quickly under the broiler.

7. 7

   Assemble for Broiling

   Remove thyme sprigs and bay leaf from soup. Ladle hot soup into oven-safe crocks or bowls - fill about 3/4 full. Place 2-3 toasted bread rounds on top of each bowl. Generously cover bread with Gruyère and Parmesan cheeses, letting it overlap onto the rim slightly.

8. 8

   Broil and Serve

   Place crocks on a baking sheet (to catch drips) and broil 3-4 inches from heat source for 2-4 minutes, watching constantly, until cheese is melted, bubbling, and beautifully golden brown in spots. Let cool for 2-3 minutes - the bowls will be extremely hot. Serve immediately.

Nutrition Facts

Per serving (approximate values)