French Onion Soup is a timeless classic that has delighted palates for generations. With its deep, savory flavors and satisfying warmth, it’s no wonder this dish has stood the test of time. Whether you’re looking for a comforting meal on a chilly day or an elegant appetizer for a special occasion, this recipe has you covered.

Ingredients:

Before embarking on your culinary journey, gather the following ingredients:

Instructions:

1. Halve a large onion, cut off the ends, peel, and thinly slice the onion parallel to the onion’s core.
2. In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the sliced onion and cook uncovered for 10 minutes, stirring occasionally.
3. Sprinkle 1/2 teaspoon of sugar over the onions to expedite caramelization. Continue cooking uncovered for an additional 30 to 40 minutes, stirring occasionally, until the onions are caramelized and golden brown. Stir frequently toward the end to prevent burning.

Adding Flavorful Touches

1. Once the onions are caramelized, add the chopped garlic and sauté for another minute.
2. Pour in 1/2 cup of dry sherry, dry vermouth, or dry white wine to deglaze the pan. Scrape the bottom of the pan to incorporate all the flavorful bits. Continue stirring until the sherry is fully incorporated (approximately 3 minutes over medium heat).
3. Add 8 cups of beef broth, 1 bay leaf, the fresh thyme sprigs (or dried thyme), and 1 teaspoon of salt. Partially cover the pan and let the soup simmer for 30 minutes to meld the flavors.
4. Taste the soup and add another 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to your preference. Remove from heat.

Making the Croutons

1. Preheat your oven to 400˚F (200˚C). Cut the baguette into 1/2 cm thick slices.
2. Lightly brush both sides of the baguette slices with olive oil. Place them on a baking sheet and bake for 6-8 minutes, or until the edges are golden brown.

Serving and Enjoying

1. Sprinkle half of the shredded Gruyere cheese onto the toasted bread slices. Bake for an additional 2-3 minutes, until the cheese is melted and forms golden dots.
2. Ladle the hot French Onion Soup into serving bowls. Top each bowl with the remaining shredded Gruyere cheese.
3. Garnish the soup with a sprinkle of fresh thyme leaves and place warm cheese-topped croutons on top.
4. Serve the French Onion Soup while it’s hot and indulge in the delightful blend of flavors and textures. Enjoy every spoonful!