French Onion Soup
Servings 2
A slow-cooked classic with serious date-night energy. Caramelized onions simmered in rich stock, topped with crusty baguette, melty Gruyère, and a cheeky hit of blue cheese for extra depth. Cozy, indulgent, and absolutely worth the wait.
Ingredients
- 6 large white onions thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp sugar helps caramelize
- 2 cloves garlic minced
- 2 tbsp flour optional, for thickening
- 200 ml dry white wine or dry sherry
- 1.5 L beef stock traditional or a mix of beef and chicken stock
- 2 tsp fresh thyme or 1 tsp dried
- 1 bay leaf
- Salt and black pepper to taste
- 1 baguette sliced into rounds
- 1½ cups grated Gruyère cheese or Comté/Swiss as substitute
- 1 cup blue cheese
Method
- In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the onions, salt, and sugar. Cook slowly, stirring often, for 30–40 minutes until deeply golden and soft.
- Stir in garlic and cook for 1 minute. If using flour, sprinkle it in and stir well for 2–3 minutes to cook out the raw taste.
- Pour in the white wine to deglaze, scraping up the brown bits. Simmer for 5 minutes.
- Add stock, thyme, bay leaf, and season with salt and pepper. Simmer uncovered for 30–40 minutes. Remove bay leaf.
- Toast baguette slices under a grill/broiler until golden. Optionally rub with garlic.
- Ladle soup into oven-safe bowls. Top each with a slice or two of bread, then a generous handful of cheese. Place bowls under the grill until cheese is melted and bubbling.