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- 4 large yellow onions, thinly sliced - 4 tablespoons unsalted butter - 1 tablespoon olive oil - 2 cloves garlic, minced - 4 cups beef broth or vegetable broth - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 1 tablespoon balsamic vinegar - 1 tablespoon sugar - 8 slices of French baguette - 2 cups Gruyère cheese, shredded - ½ cup Parmesan cheese, grated

Baked French Onion Soup

Indulge in the cozy goodness of Baked French Onion Soup, the ultimate comfort dish that combines sweet caramelized onions, savory broth, and gooey cheese! This easy-to-follow recipe will guide you in creating a delightful masterpiece that warms your soul. Perfect for gatherings or a cozy night in, this soup is a must-try. Click through to explore the full recipe and elevate your cooking with this savory delight!
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Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

2 cloves garlic, minced

4 cups beef broth (or vegetable broth for a vegetarian option)

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

1 tablespoon balsamic vinegar

1 tablespoon sugar

8 slices of French baguette (¾ inch thick)

2 cups Gruyère cheese, shredded

½ cup Parmesan cheese, grated

Instructions
 

Caramelize the Onions: In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently for about 30-35 minutes, until they are deeply caramelized and golden brown.

    Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Create the Soup Base: Add the beef broth, dried thyme, bay leaf, salt, pepper, balsamic vinegar, and sugar to the caramelized onions. Bring the mixture to a simmer and let it cook uncovered for about 15-20 minutes to allow the flavors to meld.

        Preheat the Oven: While the soup is simmering, preheat your oven to 400°F (200°C).

          Toast the Baguette: Place the baguette slices on a baking sheet and toast them in the preheated oven for about 6-8 minutes, flipping halfway, until they are lightly golden and crisp.

            Assemble the Soup: Remove the bay leaf from the soup and ladle the hot onion soup into oven-safe bowls. Top each bowl with a toasted baguette slice.

              Cheese it Up: Generously sprinkle the Gruyère and Parmesan cheese over the bread, ensuring it’s well covered.

                Bake: Place the assembled bowls on a baking sheet and bake in the oven for about 10-12 minutes or until the cheese is bubbly and golden brown.

                  Serve Hot: Carefully remove from the oven and allow to cool for a couple of minutes before serving.

                    Prep Time, Total Time, Servings: 15 mins | 1 hour | Serves 4

                      - Presentation Tips: Serve the bowls on a wooden or slate board for a rustic touch. Garnish with fresh thyme sprigs or chopped parsley for a pop of color. Enjoy this comforting dish with a side salad!