French Onion Soup

Instructions

1. 1

   Caramelize the Onions (50-60 minutes)

   • In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat.
   • Add the sliced onions and 1 tsp of salt. Stir to coat. Cook for 10-15 minutes, stirring occasionally, until the onions have softened and released their liquid.
   • Reduce the heat to medium-low. Continue to cook for 40-50 minutes, stirring every 10 minutes, until the onions are a deep, rich brown color and have a jam-like consistency. Scrape the bottom of the pot as you stir. This slow process is crucial for developing flavor.
2. 2

   Build the Soup Base (5 minutes)

   • Add the minced garlic and dried thyme to the pot and cook for 1 minute until fragrant.
   • Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
   • Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom. Let it simmer until the wine has almost completely evaporated.
3. 3

   Simmer the Soup (20-30 minutes)

   • Gradually whisk in the beef broth. Add the bay leaf, the remaining 0.5 tsp of salt, and the black pepper.
   • Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for at least 20 minutes (or up to 30 for deeper flavor) to allow the flavors to meld.
   • Remove the bay leaf. Stir in the optional brandy or cognac. Taste and adjust seasoning if necessary.
4. 4

   Assemble and Broil (5 minutes)

   • Position an oven rack about 6 inches from the broiler element and preheat the broiler.
   • Place four oven-safe bowls on a sturdy baking sheet. Ladle the hot soup evenly into the bowls.
   • Float one slice of baguette on top of the soup in each bowl.
   • Generously cover the baguette and some of the surrounding soup with shredded Gruyère cheese.
   • Carefully place the baking sheet under the broiler. Broil for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown in spots.
   • Let the bowls rest for 5 minutes before serving, as they will be extremely hot.