French Onion Soup

STEP 1: CARAMELIZE THE ONIONS:

Firstly, increase the flame to medium-high heat and melt butter in a large stockpot. Add peeled and thinly sliced onions and for 30 minutes saute the onions until they are caramelized. Keep in mind the onions are caramelized and not burnt. Add minced garlic and for 2 minutes saute them. Now, stir in three tablespoons of flour and cook additionally for a minute. Stir in diluted vinegar to ensure that the recipe does not become too acidic. Use a wooden spoon to scrape the pan and mix all the constituents nicely.

STEP 2: SIMMER THE FRENCH ONION SOUP:

Add either the beef stock or vegetable stock, Worcestershire sauce, bay leaf, and thyme and mix everything to combine. Cook the French onion soup until it reaches a simmer. Upon simmering of the soup, reduce the flame to medium-low heat and further simmer the onion soup for 10 minutes. After simmering, discard bay leaf and add flavorings into the soup, i.e., salt and black pepper. Taste the soup and season as much as you desire.

STEP 3: TOAST THE FRENCH BREAD:

While the onion soup is still simmering, in the meantime, preheat the oven at 204 degrees celsius. Into 1-inch thick pieces, slice the French bread, and arrange them on a baking sheet in a single layer. Toast the bread by baking it for 6 to 8 minutes. The bread slices should be golden around the edges. Once the French bread slices are cooked, remove them, and set them aside.

STEP 4: GRILL THE TOPPING:

Switch the oven to the grill. Once the French onion soup is ready, ladle the soup into oven-safe bowls. Then place a toasted French bread slice on top of it. Sprinkle shredded cheese on top of the slice. The oven rack should be six inches away from the heat. For 2 to 4 minutes, grill the French onion soup until the cheese is bubbly and melted. Remove the bowls of French onion soup from the oven and serve it immediately.