This recipe takes the classic French Onion Soup and adds a delightful twist for a richer flavor and enhanced presentation.
Peel and slice the onions thinly.
Use a sharp knife to ensure even slices, which will caramelize uniformly.
Melt the butter in a soup pot over medium heat.
Let the butter melt completely before adding the onions for even cooking.
Add the sliced onions and minced garlic to the pot and cook until caramelized, stirring occasionally.
Cook the onions slowly to bring out their natural sweetness.
Pour in the beef broth and Worcestershire sauce, then bring to a simmer.
Deglaze the pot with a splash of broth before adding the rest to incorporate all the flavors.
Simmer the soup for 30 minutes to allow the flavors to meld.
Cover the pot partially to retain moisture while allowing the soup to reduce slightly.
Slice the baguette into thick slices and toast them lightly.
Toasting the bread prevents it from becoming too soggy in the soup.
Ladle the soup into broiler-safe bowls, place a slice of toasted baguette on top, and sprinkle with cheese.
Ensure the cheese covers the bread completely for a gooey topping.
Place the bowls under the broiler until the cheese is melted and bubbly.
Keep an eye on the broiler to prevent the cheese from burning.
Serve the soup hot and enjoy.
Garnish with a sprinkle of fresh thyme or parsley for added flavor and presentation.
