1. Caramelize the onions
Melt the butter with the olive oil in a large heavy-bottomed pot over medium-low heat. Add the sliced onions and salt.
Cook for 30–45 minutes, stirring regularly, until the onions become deeply golden brown and caramelized. If they begin sticking or browning too quickly, reduce the heat and add a small splash of water.
2. Add the garlic and thyme
Stir in the minced garlic, thyme, and black pepper. Cook for about 1 minute.
3. Deglaze the pot
If using white wine, pour it into the pot and scrape up the browned bits from the bottom. Let it simmer for 2–3 minutes.
4. Add the broth
Pour in the beef broth and Worcestershire sauce. Bring the soup to a gentle boil, then reduce the heat and simmer for 20–30 minutes.
Taste and adjust the salt and pepper.
5. Toast the bread
While the soup simmers, slice the baguette and toast the slices in the oven until crisp and lightly golden.
6. Assemble the bowls
Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of each bowl.
Generously cover the bread with Gruyère or Swiss cheese and sprinkle with a little Parmesan if desired.
7. Broil until golden and bubbly
Place the bowls under a broiler for 2–4 minutes, watching carefully, until the cheese is melted, bubbling, and beautifully golden.
8. Serve
Carefully remove the bowls—they will be extremely hot. Let them cool for a couple of minutes, then serve warm.
❤️ The Secret
Don’t rush the onions. Deep caramelization is what gives French onion soup its rich, sweet, savory flavor.
Slow-cooked onions + rich broth + crispy bread + melted cheese = pure comfort in a bowl! 🧅🧀🥣
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