French Onion Soup Recipe for 6 Servings

Instructions:

1. Sauté the onions. Melt the butter and olive oil over medium low heat in your Dutch oven. Toss in the sliced onions and salt, stirring to coat. Cook slowly, stirring every 5-10 minutes, for 35-45 minutes until the onions are a deep mahogany brown. Note: If they start to stick too much, add a splash of water.
2. Add aromatics. Stir in the minced garlic and cook for 1 minute until fragrant. Don't let the garlic burn, or it'll turn the whole pot bitter.
3. Thicken the base. Sprinkle the flour over the onions and stir constantly for 2 minutes. You're looking for the flour to disappear and smell slightly toasted, which removes that raw taste.
4. Deglaze the pot. Pour in the white wine. Use your spoon to scrape up all those browned bits from the bottom. This is where the real flavor lives.
5. Simmer the broth. Slowly add the beef broth, thyme, and bay leaf. Bring it to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 20 minutes until the broth tastes concentrated and rich.
6. Toast the bread. While the soup simmers, preheat your broiler. Place baguette slices on a baking sheet and toast for 2-3 minutes until golden and crisp.
7. Prep the crocks. Ladle the soup into 6 oven safe bowls. Make sure the onions are evenly distributed in each one.
8. Add the topping. Place a toasted bread slice on top of each bowl. Pile on the Gruyère and Parmesan cheese, covering the bread entirely.
9. The final melt. Broil for 2-4 minutes until the cheese is bubbly, browned, and sizzling. Watch it closely, as it can go from perfect to burnt in seconds.