French Onion Soup Recipe

Ingredients

• 2.2 lbs yellow onions, thinly sliced
• 1.1 lbs white onions, thinly sliced
• 2 oz unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 cup dry white wine
• 6.3 cups beef broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• ¼ cup cognac or brandy
• Salt, to taste
• Black pepper, to taste
• 1 loaf baguette, cut into 1-inch slices
• 7 oz Gruyère cheese, grated

Instructions

1. Prepare the ingredients: Thinly slice the yellow and white onions perpendicular to the fiber. Ensure uniform thickness. Finely chop the garlic and prepare thyme sprigs and bay leaves.
2. Start caramelization: Melt butter with olive oil in a heavy pot over medium heat. Add onions in layers without overcrowding. Cook initially without salt.
3. Caramelize the onions: Cook over medium-low heat for 45-60 minutes, stirring every 5-10 minutes until golden. Add chopped garlic and cook for 2-3 minutes more.
4. Deglaze and add liquids: Add white wine to deglaze the pot, scraping the bottom. Pour in beef broth and add thyme and bay leaves. Ensure broth is hot.
5. Cook the soup: Add Worcestershire sauce and cognac or brandy. Let simmer for 30 minutes, adjusting salt and pepper to taste. The soup should reduce slightly.
6. Prepare the gratinée: Preheat the broiler. Lightly toast baguette slices until crispy. Grate Gruyère cheese.
7. Assemble and gratinate: Serve the soup in heat-resistant bowls. Place toasted bread slices on top. Generously cover with grated Gruyère cheese. Broil until golden and bubbly, watching constantly to prevent burning.
8. Serve hot.