This recipe offers a delightful twist on the classic French Onion Soup, featuring rich flavors and a simplified cooking process.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
In a Dutch oven, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the sliced onions and salt, stirring to coat them evenly.
Stir frequently to prevent the onions from sticking to the pot.
Cover the pot and place it in the oven. Cook for 1 hour, stirring halfway through.
Covering the pot helps to retain moisture and soften the onions.
Remove the pot from the oven and place it on the stove over medium heat. Stir the onions frequently until they caramelize and turn a deep brown color.
Caramelization is key to the soup's rich flavor, so take your time with this step.
Deglaze the pot with balsamic vinegar and red wine, scraping up any browned bits from the bottom.
Deglazing adds depth to the flavor by incorporating the browned bits into the soup.
Add the thyme, bay leaf, parsley, and enough water to cover the onions. Simmer for 30 minutes.
Tie the herbs together with kitchen twine for easy removal later.
While the soup simmers, slice the baguette and toast the slices on a baking sheet in the oven until golden and crisp.
Toasting the bread prevents it from becoming soggy in the soup.
Ladle the soup into broiler-safe bowls, top with toasted baguette slices, and sprinkle with Gruyère and Parmesan cheeses.
Layer the cheeses evenly for a perfect melt.
Place the bowls under the broiler until the cheese is bubbly and golden brown.
Keep an eye on the broiler to prevent burning.
Serve the soup hot and enjoy!
Garnish with a sprig of parsley for a fresh touch.
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