Classic French Onion Soup

Ingredients

• 3 pounds Yellow onions, thinly sliced
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 0.5 teaspoon Granulated sugar
• 0.5 cup Dry white wine (like Pinot Grigio)
• 6 cups Beef stock
• 3 pieces Fresh thyme sprigs
• 8 slices Baguette, sliced into 1-inch rounds
• 1.5 cups Gruyère cheese, shredded
• 2 tablespoons Cognac or Brandy(optional)
• 2 tablespoons All-purpose flour
• 1 to taste Salt and black pepper

Instructions

1. 1

   Melt the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add the sliced onions and cook for 15 minutes, stirring occasionally until softened.

3. 3

   Sprinkle in the sugar and continue cooking for 30-40 minutes, stirring frequently, until the onions are deep mahogany brown and caramelized.

4. 4

   Stir in the flour and cook for 2 minutes to remove the raw flour taste, then deglaze the pot with the white wine, scraping up all the brown bits from the bottom.

5. 5

   Add the beef stock, thyme, and cognac; bring to a simmer, then reduce heat to low and cook for 20 minutes.

6. 6

   While the soup simmers, toast the baguette slices in the oven until crisp and lightly golden.

7. 7

   Remove the thyme sprigs and season the soup with salt and pepper, then ladle into oven-safe crocks or bowls.

8. 8

   Top each bowl with two baguette slices and a generous layer of Gruyère, then broil for 3-5 minutes until the cheese is bubbly and browned.