Caramelize the Onions

This is the step where all the rich flavors truly come to life. Start by heating the butter and olive oil in a large, heavy-bottomed pot over medium heat. Once the butter has melted and begins to sizzle, add in your thinly sliced onions. Don’t rush this part, dear, because caramelizing onions is a labor of love, and love takes time.

To coax out that rich, golden color, I like to sprinkle a teaspoon of sugar over the onions. It’s not essential, but it gives them a little extra sweetness. Stir occasionally, allowing the onions to brown evenly. This process will take about 30-40 minutes, but trust me, it’s worth every minute. The deeper the color, the richer the flavor. You’ll know they’re ready when your whole kitchen smells of their sweet, earthy goodness, and the onions have turned a beautiful golden-brown.

Add Garlic and Deglaze with Wine

Once your onions are caramelized to perfection, toss in the minced garlic. Let it sauté for about two minutes, just until it becomes fragrant. Now, if you’re feeling fancy (and I think you should be), add in a splash of dry white wine or brandy. I remember my grandmother always saying, "A little wine never hurt the soul." Stir well to deglaze the pot, scraping up any delicious brown

Build the Broth

Next, pour in your beef broth. You could use just beef broth, but sometimes I like to mix it with a bit of chicken broth for a lighter touch. Either way, the broth will bring a rich, savory flavor that pairs beautifully with the caramelized onions.

Add the bay leaves and thyme, then bring the soup to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for about 30 minutes. This will allow the flavors to meld together.As the soup simmers, adjust the seasoning with salt and pepper according to your preference.Taste your soup as it cooks; the longer it simmers, the more the flavors will deepen.

Prepare the Toasted Baguette

Now, let’s not forget about the bread. What’s French Onion Soup without that crispy, cheesy toast on top? As the soup gently simmers, set your oven to preheat at 400°F (200°C).Slice your baguette into thick rounds and lay them out on a baking sheet.

Toast the slices in the oven for about 10 minutes, just until they’re crisp and golden. If you want to add a little extra flavor, you can rub the warm slices with a clove of garlic after toasting. It’s a small step, but oh, does it make a difference!

Assemble the Soup

Once your soup has simmered and your bread is toasty, it’s time for the fun part—assembling everything together. Ladle the soup into oven-safe bowls (and make sure they’re deep bowls, as you’ll want every bit of that soup!).

Place a toasted baguette slice on top of each bowl, and then generously sprinkle the grated Gruyère or Swiss cheese over the bread. I always say, when it comes to cheese, more is more!

Broil and Serve

Turn on your oven’s broiler. Carefully place the bowls of soup onto a baking sheet and slide them under the broiler. Keep a close eye on them—you want the cheese to melt and turn bubbly, with a golden-brown crust. This should only take about 2-3 minutes.

Once the cheese has melted and has that perfect golden hue, take the soup out of the oven. Be careful, the bowls will be hot! Let the soup cool for a minute or two before serving, as the molten cheese and hot broth need a little time to settle.

Garnish and Enjoy