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French onion soup is more than just a dish; it’s a warm embrace in a bowl, a comforting classic that has graced tables for centuries. This beloved French staple is renowned for its rich, savory profiles that bring together the sweetness of caramelized onions, the depth of a robust broth, and the indulgence of gooey melted cheese. Originating from the rustic kitchens of France, French onion soup has transcended borders and become a cherished favorite across the globe. The alluring aroma of slow-cooked onions, combined with the inviting golden crust of melted Gruyère cheese, makes this dish a perfect choice for those chilly evenings or a delightful starter for any elegant dinner.

Classic French Onion Soup

Experience the warmth of a Hearty Classic French Onion Soup with Gruyère Crust that brings the essence of France right to your kitchen. This timeless dish combines sweet caramelized onions, savory broth, and the indulgent melt of Gruyère cheese, creating a comforting masterpiece perfect for chilly evenings or elegant dinners. Discover the art of crafting this culinary delight with our step-by-step guide, and savor the rich flavors that will impress everyone at your table.
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Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar

2 cloves garlic, minced

1 tablespoon all-purpose flour

1 cup dry white wine

6 cups beef broth (or vegetable broth for a vegetarian option)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and freshly ground black pepper, to taste

1 bay leaf

Baguette, sliced into 1-inch pieces

2 cups grated Gruyère cheese (or Swiss cheese)

Fresh parsley, chopped (for garnish)

Instructions
 

Caramelize the Onions: In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and sprinkle with sugar. Cook, stirring frequently, until the onions are soft and deep golden brown, about 30-40 minutes.

    Add Garlic and Flour: Once the onions are beautifully caramelized, add the minced garlic and cook for 1 minute until fragrant. Then sprinkle the flour over the onions and stir to combine, cooking for an additional 2 minutes.

      Deglaze with Wine: Pour in the white wine and scrape up any fond (browned bits) from the bottom of the pot. Let it simmer for about 5 minutes until the wine has reduced slightly.

        Incorporate Broth and Herbs: Add the beef broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20-30 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed.

          Prepare the Baguette: While the soup is simmering, preheat your oven to 350°F (175°C). Place baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes, flipping halfway through.

            Assemble the Soup: Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls, leaving some space at the top. Place 1-2 toasted baguette slices on top of each bowl, then generously sprinkle grated Gruyère cheese over the bread.

              Broil the Cheese: Place the bowls on a baking sheet and broil in the oven for 2-5 minutes or until the cheese is bubbling and golden brown. Watch closely to avoid burning.

                Serve: Carefully remove the bowls from the oven. Garnish with freshly chopped parsley for added freshness. Serve hot and enjoy your classic French onion soup!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6