No matter what your heritage, chances are that you’ll love a bowl of flavorful French onion soup. With its savory broth and cheesy topping, it’s no wonder that this dish is a favorite for many people. If you’re having friends over for dinner or just craving a meal to keep you warm during a snowstorm, make sure to put this homemade French onion soup on your menu.

Ingredients

  • 1/4 cup unsalted butter
  • 4 large onions
  • 1 tsp. minced garlic
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 3/4 cup dry white wine
  • 2 Tbsp. all-purpose flour
  • 6 cups beef broth
  • 1 fresh baguette, sliced
  • 1/2 lb. grated Gruyere
  • 2 Tbsp. grated Parmigiano-Reggiano

Directions
To prep the main ingredient, cut each onion in half lengthwise, then cut thin slices in the same direction. If the smell is making you tear up, I’ve heard if you light a candle and place it next to you. The flame will vaporize the odors and reduce irritation!

Melt the butter in a large pot over medium-low heat. Stir in onions, minced garlic, bay leaves, thyme, salt and pepper. Cook until onions are soft and caramelized, stirring frequently.  It may take anywhere from 30 minutes to an hour to get your onions to where they need to be, and it’s best to keep the heat on low to avoid scorching. You’ll know the onions are perfect when they look like a dark brown paste.

Next, pour in the wine, and bring the mixture to a boil. Reduce the heat to low, then simmer until the liquid has evaporated, usually around five minutes. Pull out the bay leaves and thyme and discard.

Sprinkle the flour over the onions and mix well to combine. Cook the ingredients on medium-low heat for an additional 10 minutes, then add in the beef broth. Bring the soup back to a simmer, then cook for 10 minutes. If you’re making the soup ahead of time, you can remove from heat and store in an airtight container. Reheat the dish before proceeding with the recipe.

To create the cheesy bread topping, preheat your broiler and arrange baguette slices on a baking sheet. Sprinkle the Gruyere on top of the bread, then top with Parmigiano. Put the baking sheet in the oven and broil until the cheese is bubbly and golden brown, usually five minutes.

Ladle soup into bowls and garnish with a few pieces of cheesy bread. Let the broth soak into the baguette slices for a few minutes, then dig in!