French Onion Soup

🔥 Prep

• Peel and thinly slice the 4 onions (about 800 g total).
• Measure out 3 tbsp (≈42 g) butter.
• Slice the 4 baguettes into 1‑cm thick slices (you’ll need 8 slices, 2 per serving).
• Grate 100 g Gruyère cheese.
• Measure out 1 tsp dried thyme (or fresh if preferred).
• Have 1 L beef broth ready.

🔥 Cook

• 1. In a large heavy‑bottomed pot, melt the 3 tbsp butter over medium heat until foamy.
• 2. Add the sliced onions and a pinch of salt; cook, stirring occasionally, over medium-low heat for 30‑40 minutes until the onions are deep golden brown and caramelized.
• 3. Stir in the 1 tsp thyme and cook for 1 minute until fragrant.
• 4. Pour in the 1 L beef broth, increase heat to medium‑high and bring to a simmer (about 5 minutes), then reduce to low and let the soup gently simmer for 10 minutes to meld flavors.
• 5. While the soup simmers, preheat the oven broiler (or set to high broil).
• 6. Arrange the baguette slices on a baking sheet and toast under the broiler for 2‑3 minutes per side until golden and crisp.
• 7. Ladle the hot soup into oven‑safe bowls (about 250 ml per bowl), place a toasted baguette slice on top of each, and sprinkle evenly with the grated Gruyère cheese.
• 8. Return the bowls to the broiler and broil for 2‑3 minutes until the cheese is melted, bubbly, and lightly browned.
• 9. Remove from the oven, let rest 1 minute before serving.

🔥 Serve

• Serve the French onion soup hot, directly from the broiler‑toasted bowls.
• Garnish with an extra pinch of fresh thyme or a crack of black pepper if desired.
• Pair with a simple green salad dressed with vinaigrette or a glass of dry red wine.