French onion soup with thyme and garlic cheese croutons
4 servings
60 minutes
French onion soup is a true embodiment of cozy gastronomy, rooted in medieval France. This aromatic and rich soup was a favorite dish of the common folk due to the availability of ingredients. Golden caramelized onions simmered in butter reveal their sweetness, while sherry adds a noble depth of flavor. Herbal notes of thyme beautifully complement the rich beef broth. But the real magic unfolds upon serving: crispy garlic croutons soaked in olive oil and topped with melted Gruyère turn each spoonful into a harmonious blend of tenderness and textural delight. French onion soup perfectly warms on cool days and becomes the heart of cozy family dinners. The dish requires no fancy ingredients, yet its taste is truly royal.
1
Melt butter in a pot and sauté sliced onions and thyme on low heat until soft, about 20 minutes.
- Butter: 50 g
- Onion: 1 kg
- Thyme leaves: 15 g
2
Increase the heat and sauté the onion for another 15 minutes until it turns dark golden and starts to caramelize, stirring occasionally.
3
Pour in the sherry and cook for another 2-3 minutes, then add the broth, season with salt and pepper, bring to a boil, reduce the heat, and simmer for 10 minutes.
- Dry sherry (fino/manzanilla): 3 tablespoons
- Beef stock: 1.2 l
- Extra virgin olive oil: to taste
- Extra virgin olive oil: to taste
4
Meanwhile, toast the thinly sliced baguette on both sides until golden brown. Rub both sides with garlic cloves. Drizzle with olive oil and sprinkle with grated cheese. Place on a baking sheet and put under the grill for a few minutes until the cheese melts.
- French baguette: 1 piece
- Garlic: 2 cloves
- Extra virgin olive oil: to taste
- Gruyere cheese: 100 g
5
Serve the soup with hot croutons.
