Recipe of the Week: French Onion Soup

A rich and savory delight that's like a warm hug in a bowl.

French Onion Soup hails from the heart of France, known for its culinary prowess and love for deep, savory flavors. This dish gained popularity in the 18th century as a hearty and economical meal, especially among the working class. It was later elevated to a classic French dish, loved for its simplicity and the robust, comforting flavors of caramelized onions and beef broth. Today, it's cherished worldwide as a perfect remedy for chilly days.

🛒 Ingredients

For the soup

• 6 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 cup white wine
• 6 cups beef broth
• 2 tablespoons all-purpose flour
• 1 bay leaf
• Salt and pepper to taste

For the topping

• 1 baguette, sliced
• 2 cups Gruyère cheese, grated

Step-by-Step Instructions

Step 1: Caramelize the onions

Start by melting the butter with the olive oil in a large pot over medium heat. Add the sliced onions and sugar, stirring occasionally to prevent burning. Continue cooking the onions for about 25-30 minutes until they are richly caramelized and have a deep amber color.

Step 2: Deglaze with wine

Once the onions are caramelized, pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up any brown bits from the bottom, incorporating them into the onions for extra flavor. Allow the wine to simmer until it reduces slightly.

Step 3: Thicken the soup

Sprinkle the flour over the caramelized onions and stir well until the flour is completely blended, forming a thick paste. This will help thicken the soup as it cooks.

Step 4: Simmer the soup

Gradually add the beef broth to the pot, stirring constantly to ensure the flour is well incorporated. Add the bay leaf and season with salt and pepper. Bring the soup to a gentle simmer, lower the heat, and let it cook for another 20-25 minutes, allowing the flavors to develop.

Step 5: Prepare the bread

While the soup simmers, place the baguette slices on a baking sheet and toast them under a broiler for a few minutes until they are crispy and golden brown.

Step 6: Assemble and broil

Preheat the broiler on high. Ladle the hot soup into oven-safe bowls and place a toasted baguette slice on top of each. Generously sprinkle grated Gruyère cheese over the bread. Place the bowls under the broiler for a few minutes until the cheese is melted and bubbling.