Rich soup of deeply caramelized onions in beef broth, topped with toasted bread and melted Gruyère.

Soupe à l'Oignon Gratinée (French Onion Soup)

A comforting, deeply flavored soup made from caramelized onions and rich beef broth, topped with toasted bread and melted Gruyère cheese.

Yields: 4-6 servings Prep time: 15 minutes Cook time: 1.5 hours

Ingredients:

• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 5 large yellow onions (about 2.5 lbs), thinly sliced
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/2 cup dry white wine or dry vermouth (optional, but recommended)
• 8 cups beef broth (good quality)
• 1 bay leaf
• 1/2 tsp dried thyme (or a few fresh sprigs)
• 4-6 thick slices of baguette or country bread, toasted or stale
• 1.5 cups grated Gruyère cheese (or a mix with Emmental or Swiss)
• Splash of Cognac or Brandy (optional)

Instructions:

1. In a large, heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium heat.
2. Add the sliced onions, sugar, salt, and pepper. Cook slowly, stirring occasionally, for 30-45 minutes, until the onions are deeply caramelized, soft, and golden brown. Do not rush this step; low and slow is key.
3. Add minced garlic and cook for another 1-2 minutes until fragrant.
4. If using, pour in the white wine or vermouth. Increase heat slightly and cook, scraping the bottom of the pot, until the liquid has mostly evaporated (about 3-5 minutes).
5. Pour in the beef broth. Add the bay leaf and thyme. Bring to a simmer.
6. Reduce heat to low, partially cover, and let the soup simmer gently for at least 30 minutes (longer is better) to allow flavors to meld.
7. Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper. Stir in Cognac or Brandy if desired.
8. Preheat the broiler.
9. Ladle the soup into oven-safe bowls. Place one or two slices of toasted bread on top of the soup in each bowl.
10. Generously sprinkle grated Gruyère cheese over the bread.
11. Carefully place the bowls on a baking sheet and put under the broiler for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
12. Serve immediately, being careful as the bowls will be extremely hot.

### What makes it special?:*

The magic of French Onion Soup lies in the slow caramelization of the onions, which develops an incredible sweetness and depth. Combined with rich beef broth and topped with a crusty, cheesy crouton, it's a deeply satisfying and iconic bistro classic.