French Onion Soup

Caramelized onions simmered in beef stock, ladled into bowls, topped with toasted baguette and grated Gruyère, and broiled until the cheese melts and browns. The onions are cooked down slowly until deeply browned, which is where most of the flavor comes from.

Serves 4

Ingredients

• 4 large onions, thinly sliced
• 4 tbsp butter
• 6 cups beef stock
• 1/2 cup dry white wine or sherry
• 1 bay leaf
• A few sprigs of thyme
• Baguette slices
• 2 cups Gruyère, grated
• Salt and pepper

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Method

Caramelize the onions

Melt butter in a heavy pot and cook the onions over medium-low heat, stirring occasionally, for 40–45 minutes until deeply caramelized and jammy. This slow caramelization is the entire soul of the dish — don't try to rush it with higher heat.

Build the soup

Deglaze with wine, scraping up any browned bits, and let it mostly evaporate. Add the stock, bay leaf, and thyme, and simmer for 20–30 minutes.

Finish under the broiler

Season, then ladle into oven-safe bowls. Top each with a slice of toasted baguette and a generous layer of Gruyère, and broil until the cheese is bubbly and golden.