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Classic French onion soup is a dish that holds a special place in the hearts of many food lovers around the world. Known for its rich flavor and warming qualities, this soup is a quintessential representation of French cuisine, showcasing the beauty of simple ingredients transformed into something extraordinary. Whether served as an elegant starter at a formal dinner or enjoyed as a comforting bowl on a chilly evening, French onion soup is a beloved classic that never goes out of style.

Classic French Onion Soup – So Rich & Comforting!

Discover the comforting delight of classic French onion soup, a timeless dish loved by many for its rich flavors and heartwarming qualities. This iconic recipe showcases caramelized yellow onions simmered in savory broth and topped with a delicious blend of Gruyère and Parmesan cheese. Perfect for any occasion, from elegant dinners to cozy nights in, this soup blends simple ingredients into a culinary masterpiece. Learn the secrets to perfect preparation and serve it up with a touch of rustic charm.
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Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1 cup dry white wine (optional)

8 cups beef broth (or a mix of beef and vegetable broth)

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

1 bay leaf

1 baguette, sliced into rounds

2 cups grated Gruyère cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Caramelize the Onions: In a large heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the thinly sliced onions, sugar, salt, and pepper. Stir occasionally, cooking for about 30-40 minutes, or until the onions are deep golden brown and caramelized.

    Add Garlic & Deglaze: Stir in the minced garlic and cook for an additional minute until fragrant. If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer until the wine has mostly evaporated, about 5 minutes.

      Combine Broth Ingredients: Add the beef broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer for at least 30 minutes, allowing the flavors to meld. Remove the bay leaf before serving.

        Toast the Baguette: While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes, or until golden brown. You can also broil them for a couple of minutes for extra crispiness.

          Assemble the Soup: Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then generously sprinkle with a mix of Gruyère and Parmesan cheese.

            Broil the Topped Soup: Place the bowls on a baking sheet and broil in the oven for 2-5 minutes, or until the cheese is bubbly and golden. Keep a close eye to prevent burning!

              Serve: Carefully remove the hot bowls from the oven. Garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6