Soupe à l'oignon or ‘French Onion Soup’

We started making this for Chritsmas Eve about 6 years ago and never looked back. My sister has even threated to not attend if this isnt what kicks off the meal. It hit the spot EVERY TIME, and everyone gobbles it up.

Serves 4 generously or 6–8 as a first course

Ingredients

7 large yellow onions, thinly sliced

4 tbsp butter (or butter + olive oil)

1 tbsp olive oil

Kosher salt

Fresh cracked black pepper

1 tsp sugar (optional)

3/4 cup dry white wine (stay French with an inexpensive Sauvignon Blanc or dry Rhône white)

6 cups beef bone broth (preferably homemade from Bar W bones)

1 bay leaf

3 sprigs fresh thyme

1 tsp sherry vinegar or apple cider vinegar

To finish

Baguette slices, toasted (we LOVE these frozen Central Market ones we get at HEB)

Gruyère cheese, grated

Directions

Caramelize the onions
Melt butter and oil in a deep heavy pot over medium-low heat. Add onions and a generous pinch of salt. Cook stirring every few minutes, until onions are deeply golden and jammy. This takes 35–45 minutes. If they start sticking, add a splash of water. If you like, sprinkle in the sugar halfway through to help things along. Do not overcook, you need to be patient here.

Deglaze
Once the onions are soft, deep brown, and jammy, turn heat to medium. Add white wine and scrape up every bit from the bottom of the pot. Let all the wine reduce until nearly dry.

Build the soup
Add beef bone broth, bay leaf, thyme, and a few cracks of black pepper. Bring to a gentle simmer (not a boil) and cook uncovered for 25–30 minutes.

Remove herbs. Stir in vinegar. Taste and adjust salt.

To Serve

Ladle soup into oven-safe bowls. Top with slices of your toasted baguette and a generous layer of Gruyère. Broil until bubbly and deeply browned - watching careful so they dont burn.

Serve immediately.