On quiet, reflective evenings, I find solace in a rich bowl of French onion soup. The deep flavors and warm broth make me feel truly content and thoughtful.
Classic French Onion Soup
Ingredients
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1/2 cup dry white wine (or extra beef broth)
- 4 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- 4 slices of baguette, toasted
- 1 cup shredded Gruyere cheese
Steps
- In a large pot, melt butter over medium-low heat. Add sliced onions and cook slowly for 30-40 minutes, stirring occasionally, until deeply caramelized and golden brown. Stir in sugar during the last 10 minutes.
- Pour in white wine, scraping up any browned bits from the bottom of the pot. Cook until liquid is almost evaporated. Add beef broth and bay leaf. Bring to a simmer, then reduce heat and cook for 20 minutes. Season with salt and pepper.
- Preheat broiler. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous sprinkle of Gruyere cheese.
- Broil for 2-4 minutes, or until cheese is melted and bubbly and slightly browned.