Cook Time:
30 minutes
Nothing beats a hot, hearty bowl of French Onion Soup on a cold winters day.
Servings:
6 servings
Ingredients
Method
In a large thick-bottomed pot, heat the olive oil on medium heat. Add the sliced onions and toss to coat with the olive oil. Cook the onions for 15 minutes until they have softened.
Increase the heat and add the butter and cook, stirring often, until the onions start to lightly brown, about 10-15 more minutes.
Sprinkle with sugar, salt and pepper and continue to cook until the onions are well browned. Add garlic and stir well.
Add the wine to the pot and scrape up the browned pieces on the bottom, deglazing the pot as you go.
Add the stock, bay leaves and thyme. Bring to a simmer, cover the pot and lower the heat. Cook for about 25-30 minutes.
Keep the soup simmering and remove the bay leaves. Taste and season with extra salt and pepper if needed.
While the soup is simmering, preheat the oven to 200 °C and line a sheet pan with foil.
Brush both sides of the baguette slices lightly with olive oil. Toast in the oven until lightly browned, about 5 minutes.
Remove toasts from oven. Turn the toasts over and sprinkle with grated Gruyere and Parmesan. Return to the oven and bake until the cheese is bubbly and lightly browned.
To serve: ladle soup into soup bowls and top with one cheesy toast. Enjoy warm.