French Onion Soup

Classic French onion soup is a beloved comfort food, especially during cold weather. Surprisingly popular even among children despite the onions it wins over everyone with its rich flavor and irresistible texture. The tender onions blend seamlessly into the broth, while chunks of baguette nestled beneath a golden layer of melted cheese add heartiness and appeal. This timeless soup is not only suitable for an easy weeknight dinner but also elegant enough to serve to guests.

Prep time: 15 minutes
Servings: 4

Ingredients

• 4 tbsp butter
• 4 lbs yellow onions (thinly chopped)
• 8 garlic cloves (minced)
• 3 tbsp all-purpose flour
• 1/2 cup white wine
• 6 cups beef stock
• 1 1/2 tsp Worcestershire sauce
• 2 tsp fresh rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 2 tsp salt
• 2 tsp black pepper

For the topping:

• 4 slices baguette (toasted)
• 1 cup shredded Gruyère or Swiss cheese

Instructions

1. Caramelize the onions:
   In a large pot, heat butter and olive oil over medium heat. Add sliced onions, salt, and sugar. Cook slowly, stirring often, for about 30–40 minutes, until onions are deeply golden and caramelized.
2. Add garlic and wine:
   Stir in garlic and cook for 1 minute. Pour in white wine (if using) and scrape up any browned bits. Simmer until wine reduces by half.
3. Make the broth:
   Add beef broth, water, thyme, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes. Season with salt and pepper to taste. Remove bay leaf.
4. Prepare the bread:
   While soup simmers, toast baguette slices until crisp. You can rub them with garlic for extra flavor.
5. Assemble & broil:
   Preheat broiler. Ladle soup into oven-safe bowls. Place a toast slice on top of each and cover with shredded cheese. Broil for 2–3 minutes, or until cheese is bubbly and golden.
6. Serve:
   Carefully remove from oven and serve hot.