Easy French Onion Soup

Slow-caramelized onions simmered in beef broth with thyme, topped with toasted baguette and melty Gruyère.

By Manny Michael

1 hour 30 minutes

Soup

Ingredients

• Thinly sliced onions
• 4 tablespoons butter
• 1 tablespoon olive oil
• Pinch of salt
• Pinch of sugar
• 1 large tablespoon minced garlic
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 2 sprigs fresh thyme
• French baguette, sliced
• Gruyère cheese, shredded
• Swiss cheese or provolone, optional substitute

Instructions

1. Thinly slice the onions.
2. Heat a Dutch oven or large pot over medium heat.
3. Add the butter and olive oil.
4. Once the butter is melted, add the sliced onions.
5. Add a pinch of salt and a pinch of sugar.
6. Stir the onions often and cook for 40 to 50 minutes, until they are soft, caramelized, and flavorful.
7. Add the minced garlic.
8. Stir and cook for about 30 seconds.
9. Pour in the beef broth.
10. Add the Worcestershire sauce.
11. Add the bay leaf and fresh thyme.
12. Bring the soup to a simmer.
13. Let it cook uncovered for 20 to 25 minutes.
14. While the soup simmers, slice the French baguette.
15. Lightly toast the baguette slices.
16. Remove the bay leaf and thyme from the soup.
17. Ladle the soup into oven-safe crocks.
18. Place toasted baguette slices on top of each crock.
19. Sprinkle Gruyère cheese over the bread.
20. Broil for about 2 minutes, or until the cheese is melted and bubbly.
21. Let cool slightly before serving because it will be very hot.
22. Serve warm and enjoy.