Savor the rich and comforting flavors of a classic French Onion Soup, a timeless dish renowned for its exquisite balance of sweet, savory, and cheesy indulgences. This soup boasts a base of beautifully caramelized onions, creating a deeply flavorful and slightly sweet broth. Enhanced with fragrant thyme and bay leaf, it’s a symphony of straightforward yet profound flavors. Topped with a toasted slice of sourdough engulfed in melted, bubbly Gruyère and Parmesan, every spoonful is a luxurious escape into culinary delight.
To begin, onions are thinly sliced and caramelized to perfection, coaxing out their inherent sweetness and forming the foundation of this beloved dish. A combination of beef or vegetable stock is introduced, along with select herbs, to construct a robust and hearty broth. The aromatic mixture is left to simmer, allowing the flavors to meld and intensify.
Simultaneously, thick slices of sourdough bread are generously adorned with a duo of cheeses and baked until they reach a state of melty, golden perfection. As the final step, the herbaceous elements are removed from the soup, and the seasoning is adjusted to taste before ladling into bowls. Each serving is crowned with the cheesy sourdough, creating a splendid contrast of textures and flavors: the silky soup and the crunchy, cheesy bread.
This French Onion Soup is more than just a meal; it’s an experience – a warm, gratifying embrace in a bowl. Whether served as a starter or a main, it never fails to transport you to the cozy bistros of Paris with every delectable bite. Enjoy this timeless classic, and allow its rich, heartwarming goodness to envelop you.
Ingredients
- 4 large red onions thinly sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup red wine
- 4 cup beef could also use vegetable stock
- 1 sprig thyme fresh
- 1 bay leaf whole
- salt and pepper to taste
- 6 slices sourdough bread
- 1 cup gruyere cheese grated
- 1/2 cup parmesan cheese grated
Instructions
- Melt butter and olive oil together in a sizable saucepan over a medium heat. Add the sliced onions, cooking and stirring them sporadically, until they achieve a caramelized texture and color. This process should approximately span 30 minutes.
- Continue cooking for an additional two minutes after incorporating the minced garlic.
- Ensure that onions coated in flour are thoroughly mixed.
- Add thyme, bay leaf, and either beef or vegetable stock. Once it comes to a boil, reduce the heat, cover, and allow to simmer for 20 minutes.
- Preheat the oven to 350°F (180°C).
- Place 1-inch thick slices of sourdough bread on a baking sheet. Sprinkle grated Gruyère and Parmesan cheese over each slice.
- Bake for approximately 10 minutes, or until the cheese is melted and bubbling.
- Remove the sprig of thyme and bay leaf from the soup. Season with salt and pepper to your liking.
- Ladle the soup into bowls and serve with the cheesy sourdough melts placed on top.