Lightened-Up French Onion Soup

1. 1
   prep

   Slice the onions thin and even.

   Halve each onion through the root end, then slice pole-to-pole into thin, even half-moons. Mince the garlic and set aside. Grate the Gruyère cheese.

   TIPUniform slicing ensures every piece of onion caramelizes at the same rate—no burnt edges or crunchy middles.
2. 2
   saute · ~50 min

   Sweat the onions until deeply caramelized.

   1.Melt the butter with olive oil in a large heavy-bottomed pot over medium heat.

   2.Add all the sliced onions and a pinch of salt. Stir to coat with fat.

   3.Cook uncovered, stirring every 5 minutes initially, then more frequently as they darken, for 45–50 minutes. The onions should be a deep mahogany brown, soft, and jammy.

   TIPDon't rush this step. If onions start to scorch, add a tablespoon of water and scrape up any browned bits. The deep color is where the rich flavor lives.
3. 3
   saute · ~3 min

   Add garlic and flour to the caramelized onions.

   Stir in the minced garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook off the raw flour taste. This will slightly thicken the soup.

4. 4
   saute · ~3 min

   Deglaze with dry white wine.

   Pour in the white wine and scrape up all the browned fond stuck to the bottom of the pot. Let it bubble and reduce by half, about 2–3 minutes.

5. 5
   simmer · ~20 min

   Add liquids and aromatics, then simmer.

   1.Pour in 4 cups of water, then add the bay leaf, fresh thyme sprigs, and soy sauce.

   2.Bring the soup to a boil, then reduce heat to low. Partially cover the pot and simmer gently for 20 minutes to meld the flavors.

   3.Remove and discard the bay leaf and spent thyme sprigs. Season with a pinch of black pepper and adjust salt if needed.
6. 6
   bake · ~5 min

   Toast the baguette slices.

   While the soup simmers, preheat the oven to 200°C (400°F). Arrange baguette slices on a baking sheet and bake until dry and lightly golden, about 5 minutes. Rub one side of each toast with a cut garlic clove for subtle flavor if desired.

7. 7
   assemble

   Ladle soup into oven-safe bowls and top with toast and Gruyère.

   1.Position an oven rack in the upper third of the oven.

   2.Place four oven-safe soup bowls on a sturdy baking sheet.

   3.Ladle the hot soup into each bowl, filling them about three-quarters full.

   4.Float a toasted baguette slice on top of each, then mound the freshly grated Gruyère generously over the toast, letting some cheese spill over the edges for crispy bits.

   TIPSpilling cheese over the bowl's rim creates the signature crunchy, lacy cheese edge that makes this soup irresistible.
8. 8
   bake · ~4 min

   Broil until bubbly and golden.

   Place the baking sheet with soup bowls under the broiler. Broil for 3–5 minutes, watching carefully, until the cheese is melted, bubbling, and deeply golden in spots. Serve immediately.

   TIPStay close and don't walk away. The difference between perfectly bronzed and burnt happens in seconds under a broiler.

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