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Deglazing is a crucial step in the French Onion Soup recipe that significantly enhances its flavor. After caramelizing the onions, the pan will have browned bits stuck to the bottom—these are called fond. By adding a splash of wine or broth and scraping the bottom of the pan, you release these flavorful bits, which contribute depth to your soup. This technique not only adds complexity but also ensures that no flavor is wasted.

Classic French Onion Soup

Warm up your culinary skills with Golden Delight French Onion Soup, a classic that brings comfort with every spoonful. This recipe transforms the traditional dish with sweet caramelized onions, a rich broth, and a unique blend of cheeses for extra creaminess. Perfect for cozy evenings or family gatherings, this soup is not only delicious but also evokes cherished memories around the dinner table. Discover the joy of homemade soup and savor the warmth it brings!
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Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon sugar

4 cloves garlic, minced

8 cups beef broth (preferably homemade or low-sodium)

1 cup dry white wine (e.g., Sauvignon Blanc)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

Freshly ground black pepper to taste

1 bay leaf

1 French baguette, sliced into 1-inch thick pieces

2 cups grated Gruyère cheese

1 cup grated Parmesan cheese

Chopped fresh parsley for garnish (optional)

Instructions
 

Caramelize the Onions:

    In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for about 25-30 minutes until the onions are deeply caramelized and golden brown. Adjust the heat as necessary to avoid burning.

      Add Garlic and Deglaze:

        Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate any flavorful bits. Allow the wine to simmer for about 5 minutes, reducing slightly.

          Add Broth and Herbs:

            Pour in the beef broth, then add the thyme, bay leaf, and freshly ground black pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.

              Prepare the Bread Topping:

                While the soup simmers, preheat the broiler. Arrange the slices of baguette on a baking sheet and toast them under the broiler for 2-3 minutes on each side until golden brown.

                  Assemble the Soup:

                    Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and evenly sprinkle the Gruyère and Parmesan cheeses over the bread.

                      Broil to Perfection:

                        Carefully place the bowls on the baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and starts to turn golden brown. Watch closely to avoid burning.

                          Serve:

                            Remove from the oven, let cool slightly, and garnish with chopped fresh parsley if desired. Serve immediately with some crusty bread and enjoy the warmth of this classic recipe.

                              Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 6