Classic French Onion Soup (Soupe à l'Oignon)

By Culiora

A classic French bistro staple made by slowly caramelizing yellow onions to a deep mahogany before simmering them in a rich beef broth infused with thyme and white wine. Each bowl is topped with toasted baguette slices and blanketed under a thick layer of melted, bubbling Gruyère cheese.

• Servings: 4
• Prep time: 15 min
• Cook time: 60 min
• Total time: 75 min

Ingredients

• 1.2 kg yellow onions, thinly sliced
• 40 g unsalted butter
• 1 tbsp olive oil
• 1/2 tsp fine salt
• 1/4 tsp black pepper, freshly ground
• 2 clove garlic, minced
• 1 tbsp all-purpose flour
• 150 ml dry white wine
• 1.2 l good-quality beef stock
• 3 pcs fresh thyme sprigs
• 1 pcs dried bay leaf
• 1 tbsp cognac or brandy (optional)
• 8 pcs baguette slices (about 1.5 cm thick)
• 200 g Gruyère cheese, coarsely grated

Instructions

1. Melt the butter with the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-low heat. Add all the sliced onions and toss well to coat them in the fat.
2. Cover the pot with a lid and cook for 10 minutes until the onions have softened and released their juices. Remove the lid, stir in the salt and black pepper, and reduce the heat to low.
3. Cook the onions uncovered, stirring every 5 to 7 minutes, until they collapse and turn a deep golden mahogany colour, about 35 to 45 minutes. If the fond at the bottom of the pot browns too quickly, stir in 1 to 2 tablespoons of water to scrape up the browned bits and prevent burning.
4. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw starch flavour.
5. Pour in the dry white wine to deglaze the pot, scraping up all browned bits from the bottom. Simmer for 2 minutes until the liquid has mostly reduced.
6. Pour in the beef stock, then add the fresh thyme sprigs and bay leaf. Bring the liquid to a gentle boil over medium heat, then lower the heat and simmer gently uncovered for 20 minutes. Remove and discard the thyme sprigs and bay leaf. Stir in the cognac if using, then taste and adjust the seasoning with salt and black pepper if needed.
7. Preheat the oven broiler (grill setting) to 220°C. Arrange the baguette slices on a baking sheet and toast them under the broiler for 2 to 3 minutes per side until crisp and light golden.
8. Ladle the hot soup into four oven-safe ceramic soup bowls, leaving about 2 cm of space at the top. Float two toasted baguette slices on top of each bowl. Divide the grated Gruyère generously over the bread slices, allowing some to spill slightly over the edges.
9. Place the bowls onto a sturdy baking sheet and transfer to the upper rack of the oven. Broil for 3 to 5 minutes, until the cheese is completely melted, bubbling, and spotted with deep golden patches. Let rest for 2 to 3 minutes before serving hot.