French onion soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice all of your onions super thin. If you have a mandolin that would be perfect otherwise a knife will do fine.

Step 2

In a large pot over medium heat melt your butter and oil together. I used a whole stick of butter and another tablespoon of oil because of the amount of onion I had.

Step 3

Add in all your onions, sugar, and salt to the melted butter and oil. This is the longest process it took me about 2 hours to fully caramelize the onions. Stir frequently. You want to see a nice brown color and some brown bits on the bottom of the pan.

Step 4

While you are waiting for onions to caramelize you can slice and toast your baguette. I put my oven at 350 and brushed my bread with a little butter and it took about 10 minutes it didn't brown just got really crisp.

Step 5

Once your onions are caramelized add your wine to the pot and scrap the bottom getting the brown bits off. Let the wine and onions simmer together for about 5 minutes maybe a little longer so the smell of alcohol isn't strong and the liquid has cooked down.

Step 6

Add in your beef broth and thyme (fresh thyme would be best but dried was just as good). I ended up doing 6 cups of broth because i wanted more onions but if you want more broth do the full 8 cups. Simmer for 30 minutes.

Step 7

Once the soup has simmered for 30 minutes taste and add more thyme if needed. If soup is thick add some water until desired consistency.

Step 8

Set your oven to broil and get your oven safe bowls. Add the soup and a few pieces of bread and top with cheese. Place in your oven under the broiler until the cheese is bubbly and brown. If you have a butane torch you can torch the cheese instead. If you do the oven method do not walk away it will go quickly.

Step 9

If you want you can top with some flaky salt. But eat and enjoy some hot soup.