Best French Onion Soup Recipe

1. In a big heavy-bottomed pot or Dutch oven over medium-high warmth, add 2 tablespoons olive oil and a pair of tablespoons butter. Add the sliced onions and cook dinner, uncovered, stirring often, for 10 minutes.
2. Sprinkle the onions with 1/2 teaspoon sugar to expedite caramelization. Cook dinner, uncovered, for an extra 30 to 40 minutes, stirring often, till onions are caramelized and golden brown. Stir extra steadily in the direction of the tip to stop burning.
3. As soon as onions are caramelized, add minced garlic and sauté for one more minute.
4. Pour in 1/2 cup sherry to deglaze the pot, scraping the underside. Cook dinner till sherry has lowered, about 3 minutes over medium warmth.
5. Add 8 cups beef broth, bay leaf, thyme, and 1 teaspoon salt. Partially cowl and simmer for half-hour to meld flavors. Alter seasoning with an extra 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to style.
6. Whereas soup simmers, preheat oven to 200°C. Brush baguette slices with olive oil on either side, place on a baking sheet, and bake for 6-8 minutes till golden brown.
7. To organize crouton topping, high toasted baguette slices with half of the grated Gruyère cheese. Grill for 2-3 minutes till cheese is melted and flippantly browned.
8. Ladle sizzling soup into bowls and sprinkle remaining cheese excessive. Serve with heat cheese toasts.

Benefit from the excellent stability of candy and savory flavors on this French Onion Soup!