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Step 1: Caramelize the Onions
The key to a flavorful French onion soup lies in the caramelization of the onions. In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the thinly sliced onions and stir to coat them evenly. Reduce the heat to low and cook, stirring occasionally, for about 25-30 minutes until the onions are deeply browned and caramelized. If you want to speed up the caramelization, add a teaspoon of sugar. This helps enhance the sweetness of the onions.
Step 2: Add Flour and Deglaze with Wine
Once the onions are caramelized, sprinkle in the flour and stir to coat the onions. Cook for another minute to remove the raw flour taste. Next, pour in the white wine and stir to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until it reduces slightly.
Step 3: Add Broth and Herbs
Add the beef broth, bay leaf, and thyme sprigs to the pot. Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together. Taste the soup and season with salt and pepper as needed. If you want a richer flavor, you can add more beef broth or a splash of Worcestershire sauce.
Step 4: Prepare the Baguette and Cheese
While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into thick slices and place them on a baking sheet. Toast them in the oven until they are golden brown and crispy, about 5-7 minutes. Once toasted, remove the slices and top each one with a generous amount of grated Gruyère or Swiss cheese.
Step 5: Broil and Serve
To serve the soup, ladle it into individual oven-safe bowls. Place a toasted baguette slice with melted cheese on top of each bowl. Turn on your oven's broiler and carefully place the bowls under it for 2-3 minutes, just until the cheese is melted and bubbly. Be sure to keep an eye on them to prevent burning.
Tips and Conclusion
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