French Onion Soup (France)

Deeply caramelized onions in rich broth, topped with toasted bread and melted cheese.

Prep: 15 min · Cook: 1 hour 30 min · Serves: 4

Ingredients

• 4 tablespoons unsalted butter
• 3 pounds yellow onions, thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine (or extra broth)
• 6 cups beef broth
• 2 sprigs fresh thyme and 1 bay leaf
• 8 slices baguette, toasted
• 2 cups shredded Gruyère cheese

Instructions

1. Melt the butter in a Dutch oven over medium heat. Add the onions, salt and sugar.
2. Cook for 45 to 60 minutes, stirring every few minutes, until the onions are deep brown and jammy. Lower the heat if they start to burn.
3. Add the garlic for 1 minute. Stir in the flour for 1 minute.
4. Add the wine and scrape up the browned bits. Simmer for 2 minutes.
5. Add the broth, thyme and bay leaf. Simmer for 20 minutes. Remove the thyme and bay leaf and season to taste.
6. Heat the broiler. Ladle the soup into oven-safe bowls on a sheet pan. Top each with 2 baguette slices and 1/2 cup cheese.
7. Broil for 2 to 3 minutes, until the cheese is bubbling and browned.

Tip: The long, slow caramelizing is where all the flavor comes from, so don’t rush step 2.