Soupe à l’Oignon (French Onion Soup)

Caramelized onions simmered in beef broth, topped with toasted bread and melted Gruyère cheese.

Ingredients (Serves 4–6)

• 50 g unsalted butter

• 2 tbsp olive oil

• 1 kg yellow onions, thinly sliced

• 2 garlic cloves, minced

• 1 tsp sugar

• 2 tbsp all-purpose flour

• 1 liter beef or vegetable broth

• 250 ml dry white wine or dry sherry

• 1 bay leaf

• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme

• Salt and freshly ground black pepper

• 4–6 slices of baguette

• 150 g Gruyère cheese, grated

Preparation

1. Caramelize the onions:

   • Heat butter and olive oil in a large pot over medium heat.

   • Add onions and sugar, cooking slowly for 30–40 minutes until golden brown and caramelized.

   • Stir occasionally to prevent burning.

2. Add garlic and flour:

   • Stir in minced garlic and flour. Cook 1–2 minutes to remove raw flour taste.

3. Deglaze and simmer:

   • Pour in wine, scraping up browned bits from the pot.

   • Add broth, thyme, bay leaf, salt, and pepper.

   • Simmer gently for 20–30 minutes.

4. Prepare bread and cheese:

   • Toast baguette slices until lightly golden.

   • Preheat oven to broil for final step.

5. Assemble and serve:

   • Ladle soup into oven-safe bowls.

   • Place toasted baguette on top and sprinkle generously with Gruyère cheese.

   • Broil for 2–3 minutes until cheese is melted and bubbly.

   • Serve immediately.

Serving Suggestions

• Serve as a starter or light meal.

• Pair with crusty French bread and a glass of dry white wine.

Cooking Tips

• Cook onions slowly for deep caramelization and natural sweetness.

• Use high-quality Gruyère for the best flavor and melt.

• Broil just before serving to avoid overcooking the cheese.