French Onion Soup

Ingredients

• 6 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• 2 cloves garlic, minced
• ½ cup dry sherry or dry white wine (optional)
• 8 cups beef broth (low sodium preferred)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 bay leaf
• 1 tbsp all-purpose flour
• 6-8 slices crusty bread (baguette or sourdough), toasted
• 6-8 oz Gruyere cheese, grated

Instructions

1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 45-60 minutes, until the onions are deeply caramelized and dark brown. Be patient; this is the key to flavor.
2. Add minced garlic and cook for another 2-3 minutes until fragrant.
3. If using, pour in the sherry or white wine and scrape up any browned bits from the bottom of the pot. Cook for 5 minutes until the liquid has mostly evaporated.
4. Sprinkle the flour over the onions and stir well to coat. Cook for 2 minutes, stirring constantly.
5. Gradually whisk in the beef broth, then add the fresh thyme and bay leaf. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow flavors to meld.
6. Preheat your broiler. Remove the bay leaf and adjust seasoning with salt and pepper if needed.
7. Ladle the hot soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl, then generously sprinkle with grated Gruyere cheese.
8. Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is bubbly and golden brown. Watch carefully to prevent burning.
9. Serve immediately, being careful as bowls will be hot.