The best French onion soup with slow-cooked caramelized sweet onions, crispy baked crostini and lots of melty Gruyere cheese. It’s the ultimate comforting soup and it’s so quick and easy to make.
- 1 tbsp Butter
- 1 tbsp Olive oil
- 4 Large yellow onions, halved and cut pole to pole into slices no more than 1/4 inch
- 2 cloves minced garlic
- 1 teaspoon dried thyme
- ½ cups Dry white or red wine
- 3 cups Low sodium beef broth
- 1 cup Low sodium chicken broth
- 1 Bay leaf
- Salt and pepper to taste
- Crostini or large croutons
- 1 cup Grated Gruyère or Swiss cheese
Heat the butter and olive oil in a Dutch oven or pot over medium to medium/low heat. Add the onions and cook for about 45 minutes, stirring every few minutes, until nicely browned.
Add garlic and thyme. Cook for 1 minute. Add the wine and, using a spoon or spatula, try to remove as much of the brown glaze from the bottom of the pan as possible. Simmer the wine with the onions for about 5 minutes. Add chicken, beef broth and bay leaf. Let simmer for 20 minutes. Discard the bay leaf and season with salt and pepper to taste.
Add soup to bowls or mugs. Garnish with crostini and grated cheese. Slide under the broiler for 2-3 minutes.