French Onion Soup

Instructions

1. 1

   Melt Butter and Oil

   4 min

   In a large, heavy-bottomed pot, combine butter and olive oil over medium heat. Stir occasionally until the mixture is fully melted and starts to shimmer, ensuring the butter doesn’t brown.

2. 2

   Cook Onions Until Soft

   8 min

   Add the onions to the pot and cover it with a lid. Cook for about 10 minutes, stirring once or twice, until the onions are soft and translucent, releasing their natural sweetness.

3. 3

   Caramelize Onions

   15 min

   Sprinkle sugar over the softened onions and keep cooking for another 20 minutes, stirring frequently. The onions should become deeply caramelized, turning a rich golden brown and developing a sweet aroma; adjust the heat if they start to stick.

4. 4

   Add Garlic

   2 min

   In the final few minutes of caramelizing, add the sliced garlic to the pot. Stir it in to combine and allow it to cook until fragrant, about 2 minutes, being careful not to let it burn.

5. 5

   Incorporate Flour

   2 min

   Sprinkle the flour over the caramelized onions and garlic. Stir well to ensure the flour is evenly distributed and begins to cook slightly, about 1 minute, which will help thicken the soup later.

6. 6

   Deglaze with Wine

   4 min

   Raise the heat to medium-high and carefully add the dry white wine. Stir continuously, scraping the bottom of the pot to release any browned bits, until the wine has mostly evaporated and the mixture is thickened, about 3-4 minutes.

7. 7

   Simmer with Stock

   12 min

   Pour in the beef stock and bring the mixture to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, allowing the flavors to meld together and enhance the broth.

8. 8

   Preheat Grill and Toast Bread

   5 min

   While the soup simmers, preheat your grill to a medium-high setting. Place the bread slices on a baking sheet and toast them under the grill until they turn golden brown, turning once for even browning.

9. 9

   Serve with Cheese and Bread

   7 min

   To serve, ladle the soup into heatproof bowls and place the toasted bread on top. Generously cover with Gruyère cheese and grill until the cheese is bubbly and starts to brown, about 2-3 minutes. For a different texture, consider toasting the bread separately before placing it on the soup.