French Onion Soup

Ingredients

Instructions

0 of 7 steps complete

1. 1Melt the butter with the olive oil in a large, heavy pot over medium heat. Add the sliced onions, salt and sugar and stir to coat. The sugar speeds caramelization along.
2. 2Cook the onions, stirring every few minutes, for 40–50 minutes until they are deeply golden brown and jammy. Don't rush this step — the slow caramelization is where all the flavor comes from. If they stick, splash in a tablespoon of water and scrape the pot.
3. 3Stir in the garlic for 1 minute, then pour in the wine and scrape up the browned bits. Simmer 3–4 minutes until the wine mostly evaporates.
4. 4Add the beef broth, thyme, bay leaves, pepper and Worcestershire. Bring to a simmer, partially cover and cook 25–30 minutes so the flavors meld. Discard the bay leaves and adjust the salt.
5. 5While the soup simmers, heat the broiler. Arrange the baguette slices on a baking sheet and toast 1–2 minutes per side until golden and crisp.
6. 6Ladle the hot soup into 6 oven-safe bowls set on a rimmed baking sheet. Float one or two toasts on each bowl and pile the Gruyère and Parmesan generously over the bread, letting some drape over the edges.
7. 7Broil 2–4 minutes, watching closely, until the cheese is melted, bubbling and spotted golden brown. Let the bowls stand 3–4 minutes — the soup is molten — then serve.