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- 4 large heirloom yellow onions, thinly sliced - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 1 tablespoon granulated sugar - 1 cup dry white wine - 6 cups low-sodium beef or vegetable broth - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - 1 cup Gruyère cheese, grated - 1/2 cup Parmesan cheese, grated - 1 baguette, sliced into 1-inch pieces

Classic French Onion Soup

Warm up with a bowl of Golden Heirloom French Onion Soup, a classic dish that captures the essence of comfort. This recipe elevates traditional flavors with heirloom onions, caramelized to perfection and simmered in a rich broth. Topped with melted Gruyère and crunchy baguette, it’s perfect for cozy nights or special occasions. Experience the layers of flavor and the joy of creating a memorable meal that will impress your loved ones.
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Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon granulated sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc)

6 cups low-sodium beef or vegetable broth

2 sprigs fresh thyme

1 bay leaf

1 French baguette, sliced into 1-inch thick rounds

2 cups grated Gruyère cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Caramelize the Onions: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring frequently, for about 30-35 minutes, until the onions are soft and golden brown. Lower the heat if necessary to prevent burning.

    Add Garlic and Deglaze: Once the onions are caramelized, add the minced garlic, and cook for an additional 2 minutes until fragrant. Pour in the white wine and scrape any browned bits off the bottom of the pot. Allow the wine to reduce for about 5 minutes.

      Simmer the Broth: Add the broth, thyme sprigs, and bay leaf to the pot. Bring the mixture to a simmer, and then reduce the heat to low. Cover and let it simmer for 30 minutes, allowing all the flavors to meld. Season with additional salt and pepper to taste.

        Prep the Baguette Toppings: While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 10 minutes or until crispy and golden.

          Cheese it Up: To serve, remove the thyme sprigs and bay leaf from the soup. Ladle the hot onion soup into oven-safe bowls or crocks. Place a couple of toasted baguette slices on top of each bowl and generously sprinkle with Gruyère and Parmesan cheese.

            Broil: Transfer the bowls to the oven, and broil for about 3-5 minutes, or until the cheese is bubbling and golden brown. Keep a close eye to avoid burning!

              Garnish and Serve: Remove from the oven (caution: they will be hot!). Garnish with fresh parsley, and serve immediately with a side of extra baguette, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 6 servings