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French onion soup stands as a timeless classic in the world of culinary delights, beloved by many for its rich, comforting flavors and heartwarming essence. This iconic dish, steeped in history, beckons with its enticing aroma and inviting presentation, capturing the hearts of food lovers across the globe. Whether served as an elegant starter at a fancy dinner or enjoyed as a cozy meal on a chilly evening, French onion soup embodies a sense of nostalgia and warmth that few dishes can rival.

THE BEST French Onion Soup

A delightful twist on a classic dish.
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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

8 cups beef broth (preferably homemade or low-sodium)

1 cup dry white wine (such as Sauvignon Blanc)

2 tablespoons all-purpose flour

2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 bay leaf

Baguette, sliced into 1-inch thick slices

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 sliced onions, sugar, and salt. Cook, stirring occasionally, for about 30-40 minutes, or until the onions have caramelized to a deep golden brown.

      Deglaze the Pan:

        - Once the onions are caramelized, sprinkle the flour over the onions, stirring well to coat. Cook for an additional 2-3 minutes to eliminate the raw flour taste. Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom, and let simmer for about 5 minutes until slightly reduced.

          Add Broth and Simmer:

            - Pour in the beef broth, add thyme, bay leaf, pepper, and bring the soup to a gentle simmer. Let it cook for 30-40 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.

              Prepare the Baguette:

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

                  Serving:

                    - Ladle the soup into oven-safe bowls. Top each bowl with 1-2 slices of toasted baguette. Generously sprinkle Gruyère and Parmesan cheeses on top.

                      Broil:

                        - Place the bowls on a baking sheet and broil them in the oven for about 3-5 minutes or until the cheese is melted, bubbly, and golden brown. Keep a close eye to prevent burning.

                          Garnish and Serve:

                            - Remove from the oven (caution: bowls will be hot!). Garnish each bowl with freshly chopped parsley and serve immediately.

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