French onion soup

Components:

Four large sweet or yellow onions, finely sliced
Three tsp unsalted butter
One tablespoon of olive oil
One tsp sugar (to facilitate the caramelization process)
Four cups of beef broth (or, if vegetarian, vegetable broth)
One cup of dry white wine (optional; use more broth in its place)
two minced garlic cloves
One bay leaf
1/2 tsp dried thyme, or 1 tsp fresh thyme
To taste, add salt and pepper.
sliced baguette or crusty bread
One and a half cups of grated Gruyere cheese (or a combination of Gruyere and mozzarella)

Make the Onions Caramel:

Melt the butter and olive oil in a big pot or Dutch oven over medium heat. Add the sugar and chopped onions. Sauté the onions for 30 to 40 minutes, turning frequently, or until they are deeply caramelized and golden brown. In the event that they burn, lower the heat.

Add the deglaze and garlic.

Add the minced garlic and continue cooking for a minute. After that, pour in the white wine, if using, and scrape out any browned bits from the pot’s bottom. Simmer for approximately five minutes, or until the wine somewhat diminishes.

Add the seasonings and broth.

Add the thyme, bay leaf, salt, and pepper to the beef stock. Simmer the soup for a further twenty to thirty minutes. Taste and adjust the seasoning.

Get the bread ready:

Set your oven to 400°F (200°C) while the soup is simmering. Spread the baguette slices on a baking pan and toast for 5 to 10 minutes, or until golden brown.

Serve:

From the soup, remove the bay leaf. Spoon the soup into ramekins or bowls that can be baked. Top each bowl with a slice of toasted bread and a liberal amount of shredded cheese.

Shoulder:

After placing the bowls on a baking pan, broil the food for two to three minutes, or until the cheese turns golden and bubbling. To avoid burning them, keep a watch on them.

Have fun:

Before serving, carefully take out of the oven and allow it cool somewhat. Savor the flavorful French onion soup!

Advice:

Please contact me with any questions or requests for modifications!