French Onion Soup

Serves 4

Ingredients

• 4 large (about 3 lbs) yellow onions
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 6 cups beef broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 small (8-10 slices) baguette
• 8 oz (grated) Gruyère cheese

Instructions

1. 1Peel and halve the onions, then slice them thinly into half-moons (about 1/8-inch thick).
2. 2In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat.
3. 3Add the sliced onions, salt, and sugar. Stir to coat evenly.
4. 4Cook the onions, stirring every 5-10 minutes, for 35-45 minutes until they are deeply caramelized to a rich golden brown. Reduce heat if they brown too quickly.
5. 5Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour taste.
6. 6Pour in the white wine and increase heat to medium-high. Scrape up any browned bits from the bottom and simmer until the wine is mostly evaporated, about 3 minutes.
7. 7Add the beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
8. 8Simmer uncovered for 20-25 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper if needed.
9. 9While the soup simmers, preheat the broiler and arrange baguette slices on a baking sheet. Toast under the broiler for 1-2 minutes per side until golden.
10. 10Remove the thyme sprigs and bay leaf from the soup. Ladle the hot soup into 4 oven-safe bowls.
11. 11Top each bowl with 2 toasted baguette slices and a generous handful of grated Gruyère cheese.
12. 12Place the bowls on a baking sheet and broil for 2-4 minutes until the cheese is melted, bubbly, and lightly browned. Watch closely to avoid burning.
13. 13Let cool for 1-2 minutes before serving.