Ingredients:

  • 2.5 lbs (1.1 kg) yellow onions, thinly sliced
  • 4 tbsp (57g) unsalted butter
  • 2 tbsp (30ml) olive oil
  • 1 tsp granulated sugar
  • 1/2 tsp dried thyme
  • 1/2 cup (120ml) dry red wine (like Burgundy or Cabernet Sauvignon)
  • 8 cups (1.9 liters) beef broth (low sodium preferred)
  • 1 lb (450g) beef chuck, cut into 1-inch cubes
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 6 thick slices baguette, about 1 inch thick
  • 2 tbsp (30ml) olive oil
  • 6 oz (170g) Gruyère cheese, shredded
  • Optional: 1 clove garlic, minced (for rubbing on the baguette)

Instructions:

  1. Melt butter and olive oil in the Dutch oven over medium-low heat. Add onions and sugar, and cook, stirring frequently, until deeply golden brown and caramelized (about 1.5-2 hours). Adjust heat as needed to prevent burning.
  2. Remove onions from the pot. Sear beef cubes in the same pot over medium-high heat until browned on all sides. Season with salt and pepper. Remove beef and set aside.
  3. Pour red wine into the pot and scrape up any browned bits from the bottom. Add thyme, Worcestershire sauce, and bay leaves.
  4. Return onions and beef to the pot. Pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender.
  5. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil (and garlic, if using) and toast on a baking sheet until lightly golden, about 5-7 minutes.
  6. Preheat broiler. Ladle soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of Gruyère cheese.
  7. Place bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning!
  8. Let cool slightly before serving. Serve french onion soup with beef immediately.