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Cheesy French Onion Melts Away Cold

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 tablespoons butter
  • 6 large yellow onions thinly sliced (about 8 cups)
  • 2 teaspoons sugar
  • 4 cloves garlic minced
  • ½ cup dry white wine or additional broth
  • 8 cups beef broth
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 1 baguette sliced into 1-inch thick rounds
  • 2 cups Gruyère cheese grated
  • ½ cup Parmesan cheese grated

Method
 

  1. Melt butter in a large, heavy-bottomed pot over medium heat. Add onions and sugar, stirring to coat.
  2. Cook onions for 40-45 minutes, stirring every 5 minutes, until deep golden brown and caramelized. This is the secret to amazing flavor, so don't rush it! Reduce heat if they're browning too quickly.
  3. Add garlic and cook for 1 minute. Pour in wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  4. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and pepper to taste.
  5. While soup simmers, preheat your broiler. Arrange baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until lightly golden.
  6. Ladle hot soup into oven-safe bowls. Top each with 1-2 toasted bread slices, then generously sprinkle with Gruyère and Parmesan cheese.
  7. Place bowls on a baking sheet and broil for 2-4 minutes, watching carefully, until cheese is melted, bubbly, and golden brown on top.
  8. Let cool for a minute or two (that cheese is molten hot!), then serve immediately. Warn everyone that the bowls are super hot!