French Onion Soup with Crispy Shallots

Ingredients

For the Soup:

• 4 large yellow onions, thinly sliced

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1 teaspoon granulated sugar

• 2 cloves garlic, minced

• ½ cup dry white wine

• 6 cups beef broth (or mushroom broth for vegetarian)

• 2 sprigs fresh thyme

• 1 bay leaf

• Salt and freshly ground black pepper

• 1 tablespoon Worcestershire sauce (optional)

• 2 tablespoons brandy (optional)

For the Crispy Shallots:

• 3 large shallots, very thinly sliced into rings

• ½ cup all-purpose flour

• ½ teaspoon salt

• Vegetable oil for frying

For Serving:

• 4–6 slices of baguette, toasted

• 1 ½ cups grated Gruyère cheese

• Fresh thyme leaves for garnish

Instructions

1. Caramelize the Onions

• In a large heavy-bottomed pot or Dutch oven, melt butter and olive oil over medium heat.

• Add the sliced onions and sprinkle with sugar. Cook, stirring occasionally, for about 10 minutes until softened.

• Reduce heat to medium-low and continue cooking, stirring every 10–15 minutes, until the onions are deeply golden brown and caramelized — about 45–60 minutes.

2. Build the Soup

• Add minced garlic and cook for 1 minute until fragrant.

• Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let simmer until the wine is reduced by half.

• Add beef broth, thyme sprigs, bay leaf, Worcestershire sauce (if using), and brandy (if using). Season with salt and pepper.

• Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove thyme sprigs and bay leaf. Taste and adjust seasoning.

3. Make the Crispy Shallots

• While the soup simmers, toss shallot rings in flour and salt until lightly coated. Shake off excess flour.

• Heat about 1 inch of vegetable oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).

• Fry shallots in batches until golden and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while warm.

4. Assemble and Serve

• Preheat the broiler.

• Ladle the soup into oven-safe bowls set on a baking sheet.

• Top each with a slice of toasted baguette, sprinkle generously with grated Gruyère.

• Broil until the cheese is melted and bubbly with golden spots, about 2–4 minutes.

• Garnish each bowl with a handful of crispy shallots and a few fresh thyme leaves.

• Serve immediately.
  

  Enjoy your deeply flavorful, beautifully presented French Onion Soup with its sweet, crispy shallot topping!