⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

🍽 Ingredients

• 3 pounds Yellow Onions
• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1/4 cup All-Purpose Flour
• 6 cups Beef Broth
• 1/2 cup Dry Madeira
• 1 teaspoon Fresh Thyme
• To taste Salt
• To taste Black Pepper
• 1 slice, per serving Gruyere Cheese
• a pinch, per serving Parmesan Cheese (optional)
• For garnish Fresh Parsley

📖 Instructions

1. First things first, grab a large oven-safe pot. Trust me, you'll want the extra space for all those lovely onions. We're aiming for a caramelized onion symphony here!
2. Now, thinly slice about 3 pounds of yellow onions. (Pro tip: I find it easier to slice them lengthwise, then crosswise. No need to be a perfectionist; rustic works just fine!)
3. Heat about 2 tablespoons of butter and 2 tablespoons of olive oil in your pot over medium heat. Don't rush this part; this step takes time. Add your beautifully sliced onions, stirring occasionally, and let them cook for about 45-60 minutes; you want them a deep, rich brown. Be patient, the onions will start out translucent and turn dark golden-brown – that’s when you know they are nearly ready!
4. Once the onions are nicely browned, sprinkle in about 1/4 cup of all-purpose flour. Stir constantly for about 2-3 minutes, to toast the flour slightly and create a roux. Then, slowly whisk in about 6 cups of good quality beef broth. This is a crucial step for thickening and adding flavour to our French Onion Soup.
5. Now for the magic – add 1/2 cup of dry Madeira (or your substitute!). Stir in 1 teaspoon of fresh thyme and some salt and pepper to taste. Bring to a simmer; you want gentle bubbles here, not a chaotic boil. Let it simmer uncovered for at least 15 minutes, or even longer for a more intense flavour. The longer it simmers, the better it tastes.
6. Carefully ladle the soup into your oven-safe bowls (or ramekins if you're feeling fancy). Top each bowl generously with a slice of Gruyere cheese, and if you have it, a little bit of freshly grated Parmesan cheese will work wonders too!.
7. Now, here's where things get interesting. For an extra crispy cheese topping, slide your bowls under a preheated broiler for just 2-3 minutes or until the cheese is bubbling and beautifully browned. Watch closely, because broilers can scorch in a heartbeat!
8. If you're skipping the broiler step (totally understandable!), pop your soup bowls in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is melted and slightly golden.
9. Garnish with a bit of fresh parsley just before serving. That little touch makes a huge difference. And finally, enjoy your amazing home-made French onion soup! Don't forget the crusty bread to soak up all that delicious broth.
10. Psst...If you're feeling adventurous, a splash of balsamic glaze right at the end adds a fantastic sweet and tangy note – trust me on this one!

📝 Notes

• For a richer broth, use homemade beef broth.
• If using pre-sliced onions, reduce the cooking time, as they tend to cook faster.
• Adjust seasonings to your preference.
• Serve immediately with crusty bread for dipping. Bon appétit!