A classic French onion soup with caramelized onions, rich broth, and melted cheese on toasted bread.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
4 large yellow onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
4 cups beef broth
2 cups chicken broth
1/2 cup dry white wine
1 tbsp all-purpose flour
1 tsp Worcestershire sauce
1 bay leaf
1/2 tsp dried thyme
4 slices French bread, toasted
1 1/2 cups shredded Gruyère cheese
Instructions
1. Prepare the Crust:
In a large pot, melt butter with olive oil over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply caramelized (about 30 minutes).
Sprinkle flour over onions and stir for 1 minute. Add wine, beef broth, chicken broth, Worcestershire sauce, bay leaf, and thyme. Simmer for 20 minutes.
Preheat broiler. Ladle soup into oven-safe bowls, top with toasted bread slices, and sprinkle generously with Gruyère cheese. Broil until cheese is melted and bubbly (2-3 minutes). Serve hot.