French Onion Soup Recipe by What Shall I Cook

French Onion Soup
Ingredients:
4 large yellow onions, thinly sliced
2 tbsp unsalted butter
2 tbsp olive oil
2 cloves garlic, minced
1 tsp sugar
1/2 tsp salt
1/4 cup dry white wine (optional)
6 cups beef stock (or a mix of beef and chicken stock)
1 tbsp Worcestershire sauce
1 bay leaf
2-3 sprigs fresh thyme (or 1/2 tsp dried thyme)
Salt and freshly ground black pepper, to taste
For Topping:
1 baguette, sliced into rounds
2 cups grated Gruyère cheese (or Swiss cheese)
Instructions:
1. Caramelize the onions
In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat.
Add the sliced onions, garlic, sugar, and salt. Stir well to coat the onions.
Cook the onions slowly, stirring occasionally, until they are golden brown and caramelized. This will take about 35-45 minutes. Lower the heat if needed to avoid burning.
2. Deglaze the pot
Once the onions are caramelized, increase the heat to medium-high and add the wine (if using). Stir, scraping up the browned bits from the bottom of the pot. Cook until the wine has mostly evaporated.
3. Add the stock and herbs
Add the beef stock, Worcestershire sauce, bay leaf, and thyme. Bring the soup to a simmer and let it cook uncovered for 20-30 minutes.
Taste and adjust seasoning with salt and pepper.
4. Prepare the baguette slices
Preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until golden brown on both sides.
Sprinkle the slices with grated Gruyère cheese and broil again until the cheese is bubbly and melted.
5. Assemble and serve
Remove the bay leaf and thyme sprigs from the soup. Ladle the hot soup into oven-safe bowls.
Place a toasted baguette slice on top of each bowl, then sprinkle generously with more Gruyère cheese.
Place the bowls under the broiler until the cheese is melted and golden. Watch closely to avoid burning.
6. Enjoy!
Serve hot with additional bread on the side