French Onion Soup

Caramelizing the Onions

1. Heat the Oil and Butter:
   • In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted.
2. Add the Onions:
   • Add the thinly sliced onions to the pot and stir to coat them in the oil and butter.
3. Caramelize the Onions:
   • Cook the onions, stirring frequently, for about 30-40 minutes, until they are soft, golden brown, and caramelized.
   • After about 15 minutes, add 1 teaspoon of sugar to help the onions caramelize and become sweet. Be patient with this step as it’s essential to the soup’s flavor.
4. Add Garlic:
   • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Building the Soup

1. Add the Flour:
   • Sprinkle the flour over the caramelized onions and stir to combine. Cook for about 2 minutes to get rid of the raw flour taste. This will help thicken the soup slightly.
2. Deglaze with Wine (Optional):
   • Add the white wine to the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until mostly evaporated.
3. Add Broth and Herbs:
   • Pour in the beef broth, add the bay leaf and thyme, and bring the soup to a simmer. Reduce the heat to low, cover, and let it simmer for 30-40 minutes to develop the flavors.
4. Season:
   • Remove the thyme sprigs and bay leaf. Taste the soup and season with salt and pepper as needed.

Preparing the Topping

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