Classic French Onion Soup

French onion soup is more than just a dish; it's a comforting embrace on a chilly day, a nostalgic reminder of leisurely dinners in quaint bistros, and a celebration of simple yet profound flavors. Known for its rich, savory taste and aromatic qualities, this classic French dish has earned a cherished spot in the hearts (and stomachs) of food lovers worldwide. The Golden Delight French Onion Soup elevates this beloved recipe, promising an unforgettable experience with every spoonful.

Indulge in the comforting warmth of Golden Delight French Onion Soup, the perfect dish for chilly days. With its rich flavors from caramelized yellow onions, savory broth, and a gooey layer of melted cheese, this classic French soup is a delightful reminder of cozy bistro dinners. Explore its fascinating origins and learn how to make this timeless recipe that combines simplicity with profound taste. Enjoy a bowl of nostalgia that nourishes both body and soul.

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Ingredients

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon sugar

4 cloves garlic, minced

8 cups beef broth (or homemade beef stock)

1 cup dry white wine

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Freshly ground black pepper, to taste

Baguette slices (enough to cover the top of your soup bowls)

2 cups Gruyère cheese, shredded

1 cup Parmesan cheese, grated

Instructions

Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, combine the unsalted butter and olive oil over medium heat. Once melted, add the thinly sliced onions, salt, and sugar. Stir frequently for about 25-30 minutes, allowing the onions to slowly caramelize to a rich, deep golden brown. If they start to brown too quickly, reduce the heat and stir more often to prevent burning.

Add Garlic: Once your onions are beautifully caramelized, stir in the minced garlic. Cook for an additional 2-3 minutes, stirring continuously, until the garlic becomes fragrant.

Deglaze the Pot: Carefully pour in the dry white wine, using a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pot. Increase the heat and let the mixture simmer until the wine reduces by half, which should take about 5-7 minutes.

Add Broth and Herbs: Lower the heat to simmering, then stir in the beef broth, fresh thyme, and bay leaf. Let the soup simmer uncovered for 20-25 minutes, allowing the flavors to meld beautifully. Season with freshly ground black pepper to taste, and adjust salt if needed.

Prepare the Toppings: While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking tray and toast them in the oven for about 10 minutes, or until they are crisp and golden brown.

Broil the Soup: After simmering, remove the bay leaf from the soup. Ladle the soup into oven-safe bowls. Place the toasted baguette slices on top, ensuring they cover the soup. Generously sprinkle the Gruyère and Parmesan cheese over the bread.

Final Bake: Transfer the bowls onto a baking sheet for easy handling and bake in the oven for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. For a finishing touch, switch to broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Serve: Carefully take the bowls out of the oven (they will be extremely hot!). Serve the soup immediately, and garnish with a sprinkle of fresh thyme if desired for an extra touch.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6

- Presentation Tips: Serve each bowl on a decorative plate and consider adding a sprig of fresh thyme or a dusting of additional cheese on top for a refined finish. Pair with a light salad for a complete meal!