French Onion Soup | Recipe in description #food #soup #recipe

Ingredients:

4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 pounds onions (about 5 medium), halved lengthwise and thinly sliced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ teaspoon golden sugar
2 tablespoons all-purpose flour
7 cups beef broth
½ teaspoon dried thyme
2 bay leaves
1 small baguette, cut into ½-inch slices
2 cups shredded mozzarella cheese
½ cup grated Parmigiano Reggiano
Instructions:

– In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir frequently as they brown midway through cooking, scraping the fond from the bottom of the pan. If browning too quickly, reduce heat or add a few tablespoons of water to deglaze the pan.
– Add 2-3 tablespoons of broth. Cook, stirring to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
Add the flour and cook, stirring constantly, for one minute.
Add the remaining broth, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes.
– While the soup simmers, preheat the oven to 400°F and arrange the baguette slices on a baking sheet. Bake until dry, crisp, and golden, about 10 minutes. Set aside.
– When the soup is finished, remove the bay leaves, taste, and adjust seasoning if necessary. If it’s not sweet enough, add ¼ teaspoon of sugar.
– Adjust an oven rack 6 inches from the broiler element and preheat the broiler. Place your broiler-safe crock or soup dish on a baking sheet. Pour the hot soup into it. Top with 1 or 2 baguette slices (not overlapping), then sprinkle evenly with mozzarella and Parmigiano Reggiano. Broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool briefly before serving.

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