Classic French Onion Soup

 **Classic French Onion Soup: A Cozy, Flavorful Bowl of Comfort**

If you're longing for a dish that’s both heartwarming and packed with flavor, this French Onion Soup is exactly what you need. A beloved bistro classic, it’s made with sweetly caramelized onions, a rich, savory broth, and topped with melted, golden cheese—creating the perfect balance of flavors and textures.

The best part? You don’t need to be a culinary expert to make it! With just a few simple ingredients and a little patience, you can create an authentic, comforting bowl of French Onion Soup right in your own kitchen.

Ingredients

• 3 tbsp (42g) butter
• 4 large yellow onions, peeled and sliced thinly in half rounds
• 2 garlic cloves, peeled and minced
• ¼ tsp salt
• 8 cups (2L) beef broth
• 1 cup (250ml) red wine
• 3-4 sprigs fresh thyme
• ½ tsp freshly ground black pepper
• 200g day-old baguette (or country bread)
• 3 tbsp (45ml) extra virgin olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup (100g) Gruyère cheese, grated

Instructions

1. Caramelize the onions: Place 2 tablespoons (28g) of butter is a large heavy-bottom pan over medium-low heat. Add the thinly sliced onions, garlic and salt and gently cook, stirring every 5-10 minutes until golden and caramelized. Don’t rush this step, it can take from 40 to 60 minutes for the onions to fully caramelize. Add 1 tbsp (14g) of butter halfway to help caramelization.
2. Deglaze: Once caramelized, pour in the red wine and scrape up any bits at the bottom of the pot with a wooden spoon. Turn the heat up to medium, and simmer until the wine reduces by half.
3. Add the beef broth, black pepper and thyme. Bring to a slow boil, turn the heat down to medium-low, and simmer uncovered for 1 hour. Taste and season with salt and pepper to taste.
4. Meanwhile, pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with foil.
5. Make the croûtons: Cube the bread in ½-inch cubes and toss in a bowl with the olive oil, salt and pepper. Spread the bread cubes evenly onto the prepared baking sheet. Bake for 10 to 13 minutes, until crisp. Remove and transfer onto a cooling rack.
6. Discard of the thyme sprigs and ladle the soup into bowls.
7. Assemble and broil: When ready to serve, set your oven to broil. Top each (oven safe) soup bowl with croûtons, and cover with ¼ cup (25g) Gruyère cheese. Broil in the oven until the cheese is melted and bubbly. Keep an eye on it, broiling takes 1 to 2 minutes at most. Serve hot.

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