French Onion Soup

This classic French soup requires patience to properly caramelize the onions, but the result is deeply flavorful and absolutely worth it.

Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ cup dry white wine
• 6 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 6 slices French bread
• 1½ cups Gruyère cheese, grated
• Salt and pepper to taste

Instructions:

1. Melt butter with oil in a large pot over medium heat.
2. Add onions, sugar, and salt. Cook for 45-60 minutes, stirring occasionally, until deeply caramelized.
3. Add wine and scrape up any browned bits.
4. Add broth, bay leaves, and thyme. Simmer for 30 minutes.
5. Season with salt and pepper.
6. Toast bread slices until golden.
7. Ladle soup into oven-safe bowls.
8. Top each with bread and generous amount of cheese.
9. Broil until cheese is bubbly and golden.

The secret to great French onion soup is patience – don’t rush the caramelization process. The onions should be deep golden brown.