French Onion Soup

Name: French Onion Soup
Yield: Serves 6
Cuisine: Europe, French
Ingredients: 4 tablespoons, unsalted butter; 4 pounds, onions, halved and sliced thin; 1 3/4 teaspoons, table salt, divided; 1 teaspoon, sugar; 1 cup, dry red wine; 8 cups, beef broth; 4 sprigs, fresh thyme; 2 , bay leaves; 3/4 teaspoon, pepper, divided; 6 ounces, baguette, cut into 1-inch cubes; 3 tablespoons, extra-virgin olive oil; 8 ounces, Gruyère cheese, shredded (2 cups); 1 1/2 ounces, Parmesan cheese, shredded (½ cup)

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Appears in Cook's Country February/March 2020, Cook's Country TV

Crunchy croutons, melty cheese, and savory soup all in one bite. But is there a faster way to French-onion bliss?

SERVES6

TIME2½ hours

has video

WHY THIS RECIPE WORKS

The key to this bistro classic was a shortcut-free, hour-long caramelization of the onions. We started with a mountain of sliced onions in a Dutch oven with some melted butter, salt (to draw out moisture), and sugar (to jump-start carameliz...

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