French Onion Soup is a dish that rewards patience. What begins as a pan full of humble onions slowly transforms—through gentle heat and time—into a soup with remarkable depth, sweetness, and warmth. This is classic European comfort at its finest, especially suited for autumn and winter nights.

The soul of the dish lies in caramelization. As onions cook slowly in butter, their natural sugars develop, creating layers of flavor that no shortcut can replace. Finished with crusty bread and melted cheese, French Onion Soup feels both rustic and elegant—ideal as a starter or a light main course.

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Ingredients (Serves 3–4)

• 1 kg yellow onions, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 liter beef stock

• 100 ml dry white wine (optional)

• 1 bay leaf

• 1 teaspoon fresh thyme (or ½ tsp dried)

• Salt and black pepper, to taste

• Baguette slices, toasted

• 120 g Gruyère cheese, grated

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Step-by-Step Instructions

1. Caramelize the onions
In a large pot, heat butter and olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for 30–40 minutes, stirring occasionally, until the onions are deeply golden and sweet.

2. Build depth
Once caramelized, add the white wine (if using) and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.

3. Add stock and herbs
Pour in the beef stock. Add bay leaf and thyme. Bring to a gentle simmer and cook for 15–20 minutes to allow flavors to meld.

4. Season carefully
Remove the bay leaf. Taste and adjust seasoning with salt and black pepper.

5. Prepare the topping
Preheat the oven broiler. Ladle soup into oven-safe bowls, top with toasted baguette slices, and generously sprinkle with Gruyère cheese.

6. Melt and serve
Broil until the cheese is bubbling and golden. Serve immediately while hot.