French onion soup

A simple yet tasty French onion soup

Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Soup

Cuisine French

Servings 8 servings

Calories 580 kcal

1.5 kg red or yellow onions, peeled and thinly sliced ideally, slice from root to stem
4 tbsp vegetable oil olive, safflower, or canola, as preferred
2 tbsp butter
1 tsp sugar
1 tsp salt
10 g garlic minced
1/2 cup dry white wine
8 cups beef and/or chicken stock beef is traditional
2 bay leaves
1/2 tsp dried thyme
black pepper, freshly ground to taste

In the skillet, heat 3 tablespoons of oil on medium heat. Add the onions and toss to coat with the olive oil.
1.5 kg red or yellow onions, peeled and thinly sliced, 4 tbsp vegetable oil
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
4 tbsp vegetable oil, 2 tbsp butter
Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.
1 tsp sugar, 1 tsp salt
Add the minced garlic and cook for a minute more.
10 g garlic

Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
1/2 cup dry white wine

Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
8 cups beef and/or chicken stock, 2 bay leaves, 1/2 tsp dried thyme, black pepper, freshly ground
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.
Pour the soup into oven-safe bowls.

If desired, the croutons can be toasted on one or both sides (with an optional coating of oil). Place the croutons (toasted or natural) into the soup bowls so as to cover the surface of the soup in part or in full, and such that they do not protrude above the rim of the bowls.
8 slices French baguette
Distribute the cheese evenly over the interior surface of the bowls.

Place the bowls in the oven—on a tray, if you're concerned about spills—and broil until the cheese bubbles and the bread is slightly browned.