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Classic French onion soup is more than just a dish; it’s a warm embrace on a chilly day, a taste of history in each spoonful, and a testament to the brilliance of simple ingredients transformed through careful preparation. Renowned for its deep, rich flavor and elegant presentation, this soup has earned its place as a beloved staple in homes and bistros across the globe. As you delve into a bowl of this savory delight, you’re not only treating your palate to a symphony of flavors but also partaking in centuries of culinary tradition.

Classic French Onion Soup – So Rich & Comforting!

Discover the warmth and comfort of classic French onion soup—a dish that embodies culinary tradition and rich flavor. This beloved recipe transforms simple ingredients like sweet yellow onions, savory beef stock, and Gruyère cheese into a delightful experience for your taste buds. Journey through the art of caramelization, deglazing, and perfect broiling to create a bowl of this iconic soup that brings everyone together. Perfect for chilly days and special gatherings, this dish is truly a culinary treasure.
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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 black pepper

2 garlic cloves, minced

1 tablespoon all-purpose flour

8 cups beef stock (preferably homemade or low sodium)

1 cup dry white wine (like Sauvignon Blanc)

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

1 bay leaf

1 French baguette, sliced into 1-inch thick rounds

2 cups grated Gruyère cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Onions: In a large heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper, stirring to combine. Cook for about 30-40 minutes, stirring occasionally, until the onions become deeply caramelized and golden brown.

    Add Garlic and Flour: Once the onions are caramelized, stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle the flour over the onions and stir well to coat; cook for 2 more minutes to eliminate the raw flour taste.

      Deglaze the Pot: Pour in the white wine, scraping the bottom of the pot to release any stuck bits. Allow the wine to simmer for about 5 minutes until slightly reduced.

        Add Broth and Herbs: Pour in the beef stock, adding the fresh thyme and bay leaf. Bring the soup to a simmer, reduce the heat to low, and let it simmer gently for 25-30 minutes to develop the flavors. Remove the bay leaf before serving.

          Prepare the Baguette: While the soup is simmering, 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 and crisp.

            Assemble the Soup: Ladle the hot soup into oven-safe bowls. Place the toasted baguette slices on top of the soup, then generously sprinkle the grated Gruyère cheese over the bread.

              Broil: Place the bowls on a baking sheet and put them in the oven under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning!

                Serve: Carefully remove the bowls from the oven, garnish with freshly chopped parsley, and enjoy while hot. Pair with a side salad for a complete meal.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings