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french onion soup

French Onion Soup

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Prep Time 10 minutes
Cook Time 8 hours
Servings: 4 Servings
Course: Main Course
Cuisine: French
Ingredients Method

Ingredients
  

  • 6 large  yellow onions, thinly sliced
  • 3 tablespoons  unsalted butter
  • 1 tablespoon  olive oil
  • 2 teaspoons  sugar (for caramelizing onions)
  • 4 garlic  cloves, minced
  • 1 teaspoon  dried thyme or 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon  black pepper
  • 1 teaspoon  salt
  • 1/2 teaspoon  Worcestershire sauce
  • 1/4 cup  dry white wine
  • 6 cups  vegetable broth
  • 2 tablespoons  all-purpose flour

For the Baguette Topping:

  • 1 sliced into thick rounds
  • 1/4 cup  olive oil (for brushing)
  • 2 garlic  cloves, halved
  • 1 1/2 cups  shredded Gruyère or Swiss cheese

Method
 

  1. Slice the onions thinly, ensuring uniformity for even caramelization. Heat the butter and olive oil in a large skillet over medium heat. Add the onions and sprinkle them with sugar, stirring to coat evenly. Cook for about 15–20 minutes, stirring frequently, until the onions turn a deep golden brown. 
  2. Transfer the caramelized onions to your slow cooker. Add garlic, thyme, bay leaf, Worcestershire sauce, salt, and pepper.  Sprinkle the flour over the onions and stir to coat them well. Pour in the vegetable broth and wine, stirring to combine and ensuring the onions are submerged. 
  3. Cover the slow cooker and set it to low heat, letting the soup simmer for 6–8 hours.

Toast the Baguette

  1. Preheat your oven to 375°F (190°C). Brush the baguette slices with olive oil and arrange them on a baking sheet. Toast them in the oven for about 8–10 minutes, flipping halfway through for an even crispiness. 
  2. For extra crunch, consider toasting the slices twice by flipping them and baking for a few additional minutes.

  3. Assemble and Broil

  4. Remove the bay leaf and thyme sprigs from the soup once it’s finished cooking. Taste and adjust the seasoning, adding more salt or pepper if needed. 
  5. Ladle the soup into oven-safe bowls, leaving some space at the top. Place a toasted baguette slice on each bowl and generously sprinkle it with shredded Gruyère or Swiss cheese.
  6. Position the bowls on a baking sheet for easier handling and place them under the broiler. Broil for 2–3 minutes, watching closely as the cheese bubbles and turns golden brown.