Soupe à l'oignon gratinée: French Onion Soup

How to Make It

• 1

  ['Thinly slice 1.5 kg (about 6-8 medium) yellow onions. In a large, heavy-bottomed pot or Dutch oven, melt 50g (3.5 tbsp) unsalted butter with 2 tbsp olive oil over medium-low heat. Add the sliced onions, 0.5 tsp salt, and 0.25 tsp black pepper. Cook, stirring occasionally, for 30-45 minutes until onions are deeply caramelized to a rich golden-brown color. This step requires patience for the best flavor.', 'Sprinkle 2 tbsp all-purpose flour over the caramelized onions and cook, stirring, for 2 minutes. Pour in 250ml (1 cup) dry white wine (like Sauvignon Blanc) and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 5 minutes.', 'Add 1.5 liters (6 cups) hot beef broth, 1 bay leaf, and 0.5 tsp fresh thyme leaves. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.', 'While the soup simmers, preheat your broiler. Slice a baguette into 2 cm (¾-inch) thick rounds. Arrange them on a baking sheet and toast lightly under the broiler for 1-2 minutes per side until golden. Set aside.', 'Remove the bay leaf from the soup. Ladle the hot soup into oven-safe individual crocks or bowls. Place one or two toasted baguette slices on top of each serving, ensuring they are partially submerged.', 'Generously sprinkle 50g (about 0.5 cup) freshly grated Gruyère cheese over each baguette slice, covering it completely. Place the bowls on a baking sheet and broil for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and beautifully golden brown. Serve immediately with caution, as the bowls will be very hot.']