Here is a classic, detailed recipe for an unforgettable homemade French Onion Soup.

This recipe is all about developing a deep, sweet, and complex flavor foundation by slowly caramelizing the onions.

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 1 hour 30 minutes (mostly hands-off)

Ingredients

For the Soup:

· 3 pounds yellow onions (about 4-5 large onions), thinly sliced
· 3 tablespoons unsalted butter
· 2 tablespoons olive oil
· 1 teaspoon granulated sugar
· 2 cloves garlic, minced
· ½ cup dry white wine (like Sauvignon Blanc or Chardonnay), optional but recommended
· 8 cups good-quality beef broth (low-sodium if possible)
· 2 cups chicken broth or additional beef broth
· 2 bay leaves
· 4-6 sprigs fresh thyme OR 1 teaspoon dried thyme
· Salt and freshly ground black pepper to taste

For the Topping & Serving:

· 1 baguette, sliced into 1-inch thick rounds
· 1-2 cloves garlic, peeled (for rubbing the bread)
· 1 ½ cups freshly grated Gruyère cheese (Emmental or a mix of Swiss and Provolone also work)
· Optional: A splash of cognac or brandy (added with the wine)

Step-by-Step Instructions

Step 1: Caramelize the Onions (The Most Important Step)

1. Melt Fat: In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-low heat.
2. Add Onions: Add all the sliced onions and stir to coat them in the butter and oil.
3. Slow Cook: Cover the pot and let the onions cook gently for about 15 minutes to soften and release their moisture.
4. Uncover and Caramelize: Uncover the pot, increase the heat to medium, and stir in the sugar. This helps with browning.
5. The Patient Part: Cook the onions, stirring every 5-10 minutes, for at least 45-60 minutes. Scrape the bottom of the pot as you stir. They are ready when they are deeply golden brown, reduced in volume by about two-thirds, and have a sweet, jam-like consistency. Do not rush this step. This is where the soup’s signature flavor comes from.

Step 2: Build the Soup

1. Add Garlic: In the last few minutes of caramelizing, add the minced garlic and cook for 1 minute until fragrant.
2. Deglaze with Wine: Pour in the white wine (and brandy, if using). Increase the heat to medium-high and use your spoon to scrape all the browned bits (the “fond”) from the bottom of the pot. Let the wine reduce by about half.
3. Add Broth and Herbs: Add the beef broth, chicken broth, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 30 minutes to allow the flavors to meld.
4. Season: Remove the bay leaves and thyme sprigs. Season generously with salt and black pepper to taste. Remember, the cheese topping is salty, so be cautious.

Step 3: Prepare the Cheesy Bread Topping

1. Toast the Baguette: While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast for 5-10 minutes per side, until crisp and dry. Rub one side of each toast with the peeled garlic clove while still warm.

Step 4: Assemble and Broil (The Grand Finale)

1. Preheat the Broiler: Place an oven rack in the top position, about 6 inches from the heat source. Preheat the broiler.
2. Ladle Soup: Ladle the hot soup into oven-safe bowls (like ceramic crocks or ramekins). Place them on a sturdy baking sheet for easy handling.
3. Top with Bread: Place 1-2 slices of the garlic-rubbed baguette on top of each bowl of soup, floating on the surface.
4. Pile on the Cheese: Generously sprinkle the grated Gruyère cheese over the bread, covering the edges to seal the bowl.
5. Broil to Perfection: Carefully place the baking sheet under the broiler. Broil for 2-4 minutes, watching CLOSELY, until the cheese is completely melted, bubbly, and beautifully spotted with brown.
6. Serve: Carefully remove the bowls from the oven (they will be extremely hot!). Let them rest for a few minutes before serving.

Pro Tips for the Best French Onion Soup

· Onion Variety: Yellow onions are classic for their balanced sweet and sharp flavor. You can use a mix of yellow and sweet onions (like Vidalia) for a sweeter result.
· Patience with Caramelization: Low and slow is the only way. Rushing this step by using high heat will burn the onions and make them bitter.
· Broth is Key: Use the best quality broth you can. Homemade beef stock is ideal, but a good store-bought brand works well.
· Wine Note: The wine adds important acidity to balance the sweetness of the onions. If you don’t cook with alcohol, you can substitute it with an extra ½ cup of broth and a teaspoon of red or white wine vinegar.
· Safety First: The bowls will be extremely hot straight from the broiler. Always place them on a trivet or heat-resistant surface and warn your guests.

Enjoy the rich, comforting, and utterly delicious results of your patience! This soup is a true culinary achievement.