French Onion Soup
Deeply caramelized sweet onions simmered slowly in rich beef and herb broth, crowned with toasted French baguette rounds. A broiled mantle of bubbly melted Gruyère cheese tops off this bistro masterpiece.
Ingredients
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servings
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Instructions
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Melt butter and olive oil in a large heavy pot over medium-low heat; add sliced onions and cook for 15 minutes until soft.
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Sprinkle sugar over onions and continue cooking on low heat for 35 to 40 minutes, stirring frequently until deeply caramelized and brown.
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Add minced garlic and cook for 1 minute, then deglaze the pan with dry white wine, scraping up all browned bits.
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Pour in beef broth, thyme sprigs, and bay leaf; simmer gently on low heat for 20 minutes.
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Ladle hot soup into oven-safe ceramic bowls, discard thyme sprigs and bay leaf, and top each bowl with 2 toasted baguette slices.
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Mound shredded Gruyère cheese over bread and broil in the oven for 3 to 4 minutes until cheese is bubbly and golden brown.
Notes & Tips
Do not rush caramelizing the onions; slow, gentle heat unlocks their sweet, deep golden flavor.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 14g g |
| Fat | 18g g |
| Carbohydrates | 40g g |
| Fiber | 3g g |