French Onion Soup Recipe

Caramelize the onions:

Heat the butter and oil in a large saucepan over medium heat.

Add the onions and slowly caramelize for about 30 minutes, stirring occasionally, until golden brown.

After about 15 minutes, add the sugar to aid caramelization.

Add the garlic and fry briefly.

Deglaze & Simmer:

Deglaze with white wine (optional) and reduce for about 5 minutes.

Add the broth, bay leaf, and thyme.

Season with salt and pepper.

Simmer the soup gently for 20–30 minutes.

Prepare the baguette:

While the soup is simmering, toast the baguette slices (in the oven or toaster).

Sprinkle with grated cheese and bake in the oven (broiler function, 200°C) until the cheese is golden brown.

Serve:

Ladle the soup into ovenproof bowls.

Place a slice of cheese on top of each bowl or add it directly to the soup.

Alternatively: Bake the bowls with soup and bread in the oven.

🍷 Tip:
A glass of white wine (e.g., Sauvignon Blanc) or a dry cider goes wonderfully with this dish.