Name: French Onion Soup
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 4 tablespoon unsalted butter; 1 tablespoon olive oil; 3 pound yellow onions (about 5 large, thinly sliced); 1 teaspoon kosher salt; 3 clove garlic cloves (minced); 2 tablespoon all-purpose flour; ½ cup dry white wine (or more broth); 6 cup low-sodium beef broth; 1 teaspoon dried thyme (or 4 fresh sprigs); 2 bay leaves; ½ teaspoon black pepper; 6 slice baguette slices (1 inch thick, toasted); 2 cup shredded Gruyère cheese (about 8 oz); ¼ cup grated Parmesan cheese

Instructions

Caramelize the onions
Caramelize the onions:
Melt 4 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 3 pounds thinly sliced onions and 1 teaspoon kosher salt and stir to coat. Cook for 50 to 60 minutes, stirring every 5 minutes and lowering the heat if they brown too fast, until the onions are soft, sticky, and deep golden brown.
Garlic and flour
Garlic and flour:
Stir in 3 minced garlic cloves and cook for 1 minute. Sprinkle 2 tablespoons flour over the onions and stir for 1 minute.
Deglaze and simmer
Deglaze and simmer:
Pour in ½ cup dry white wine and scrape up the browned bits from the bottom of the pot. Add 6 cups beef broth, 1 teaspoon dried thyme, 2 bay leaves, and ½ teaspoon black pepper. Simmer uncovered for 20 minutes, then discard the bay leaves and taste for salt.
Top and broil
Top and broil:
Preheat the broiler. Set 6 oven-safe soup crocks on a baking sheet and ladle in the French onion soup. Top each with 1 toasted baguette slice, about ⅓ cup Gruyère, and 2 teaspoons Parmesan.
Serve
Serve:
Broil for 3 to 4 minutes, watching closely, until the cheese is bubbling and browned in spots. Let cool for 2 minutes before serving.

Tips

Don't rush the onions; slow caramelizing is what gives French onion soup its deep, sweet flavor. If brown bits stick to the pot, add 1 to 2 tablespoons water and scrape them up. No oven-safe bowls? Melt the cheese on the toast under the broiler and float it on top of each bowl.

Storage

Store the soup without the bread and cheese in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop, then add fresh toast and cheese and broil.