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Classic French Onion Soup is a timeless dish that encapsulates comfort and culinary craftsmanship. Its rich flavors, expertly caramelized onions, and the indulgent layer of gooey melted cheese atop a toasted baguette make it a beloved staple in kitchens and restaurants alike. Whether served as an appetizer or a main course, this soup is perfect for any occasion, providing warmth and satisfaction with every spoonful.

Classic French Onion Soup – So Rich & Comforting!

Discover the rich, comforting flavors of homemade Classic French Onion Soup with this easy guide. Learn about its fascinating history, essential ingredients like caramelized onions, butter, beef broth, and gooey cheese. This step-by-step recipe will walk you through the process of creating the perfect bowl, ensuring every spoonful is satisfying. Perfect as an appetizer or a main dish, French Onion Soup is sure to impress at any gathering with its delightful warmth and taste.
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Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar

4 cloves garlic, minced

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

1 cup dry white wine (like Sauvignon Blanc)

2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

1 bay leaf

Salt and pepper to taste

1 French baguette, sliced into 1-inch thick rounds

2 cups shredded Gruyère cheese

1 cup shredded Emmental cheese

Instructions
 

Caramelizing 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 stir to coat with the butter. Sprinkle with sugar to help the caramelization. Cook the onions, stirring occasionally, until they are a deep golden brown, about 30-40 minutes.

      Adding Garlic and Deglazing:

        When the onions are caramelized, add the minced garlic and cook for another 2-3 minutes until fragrant. Then, increase the heat to medium-high and pour in the white wine, scraping the bottom of the pot to deglaze. Let it reduce for about 5 minutes.

          Simmering the Soup:

            Add the beef broth, thyme, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30-40 minutes. Adjust seasoning to taste.

              Preparing the Bread:

                While the soup is simmering, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and lightly toast them in the oven for about 5-7 minutes, until golden brown.

                  Serving the Soup:

                    Once the soup is ready, remove the bay leaf. Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and generously pile the Gruyère and Emmental cheeses on top.

                      Broiling:

                        Carefully place the bowls on a baking sheet and place them under the broiler for 2-5 minutes, watching closely until the cheese is melted, bubbly, and slightly browned.

                          Garnishing and Enjoying:

                            Remove the soup from the oven, let cool slightly, and garnish with additional thyme if desired. Serve immediately and enjoy the rich, comforting flavors!

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