Onion soup

Here’s a classic recipe for French onion soup:

Ingredients:

• Onions: 4 large (yellow or sweet), thinly sliced
• Butter: 3 tablespoons
• Olive oil: 1 tablespoon
• Garlic: 2 cloves, minced
• Beef or vegetable broth: 6 cups
• White wine: 1/2 cup (optional)
• Thyme: 1 teaspoon (dried) or a few sprigs (fresh)
• Bay leaf: 1
• Salt and pepper: to taste
• Baguette: sliced (for topping)
• Gruyère or Swiss cheese: 1 cup, grated (for topping)

Instructions:

1. Caramelize onions: In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, for about 30-40 minutes until the onions are deeply caramelized and golden brown.

2. Add garlic and wine: Stir in the minced garlic and cook for 1-2 minutes. If using white wine, pour it in now and let it simmer until mostly evaporated.

3. Add broth and herbs: Add the broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20-30 minutes.

4. Toast the baguette: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown.

5. Serve: Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle with grated cheese.

6. Broil: Place the bowls under the broiler for a few minutes until the cheese is melted and bubbly. Watch closely to prevent burning.

Enjoy your warm and comforting onion soup!