Saffron‑Infused French Onion Soup

Ingredients

• 2 large Yellow onions
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 0.025 grams (about 5 strands) Saffron threads
• 1/4 teaspoon Ground cumin
• 4 cups Beef or vegetable broth
• 1/2 cup Dry white wine(optional)
• 4 slices Baguette
• 1/2 cup shredded Gruyère cheese
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat butter and olive oil in a large pot over medium heat; add sliced onions and cook, stirring occasionally, for about 8‑10 minutes until they turn deep golden and begin to caramelize.

2. 2

   Stir in cumin and saffron, cooking for 1 minute to release aromas, then deglaze with white wine (if using), scraping up any browned bits.

3. 3

   Add broth, bring to a gentle boil, then reduce heat and simmer for 25 minutes; season with salt and pepper to taste.

4. 4

   While the soup simmers, preheat the broiler. Place baguette slices on a baking sheet, toast until lightly golden, then top each slice with shredded Gruyère and broil for 1‑2 minutes until cheese melts and bubbles.

5. 5

   Ladle the hot soup into bowls, garnish with a few extra saffron strands if desired, and serve each bowl with a cheese‑topped baguette slice.