French Onion Soup
Deeply caramelized onions in a wine-enriched beef broth, topped with toasted baguette and broiled Gruyère. The French bistro classic.
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Cooking tools:
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- Mixing bowl
- Chef's knife
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- Oven mitt
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar, optional, for faster caramelization
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 250 ml dry white wine
- 1.2 liters beef stock, or a mix of beef and chicken stock
- 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
- 1 bay leaf
- salt
- black pepper
- 1 baguette, sliced into thick rounds
- 200 g Gruyère or Comté cheese, grated
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