French Onion Soup
Deeply caramelized onions in rich beef broth under a bubbling Gruyère crouton — comfort in a crock.
Ingredients
- 4 large onions, thinly sliced
- 4 tbsp butter
- 1 tsp sugar
- 2 tbsp flour
- 1/2 cup dry white wine
- 8 cups beef stock
- 1 bay leaf and thyme
- Baguette slices
- 2 cups grated Gruyère
Method
- Cook the onions slowly in the butter with the sugar, stirring often, until deep golden brown, 35–45 minutes.
- Stir in the flour, then deglaze with the wine.
- Add the stock, bay, and thyme and simmer 30 minutes.
- Ladle into oven-safe bowls, top with a toasted baguette slice and Gruyère, and broil until bubbly and browned.
The whole dish lives or dies on patiently caramelizing the onions — don’t rush them.