French onion soup

Peel the onions, halve them and slice into thin half rings. It looks like a lot, but they shrink a lot.

• 4 Onions

Melt the butter and olive oil in a large pot over medium heat. The oil keeps the butter from burning.

• 30 g Butter
• 1 tbsp Olive oil

Add the onions and 1 tsp salt. Sauté for about 10 minutes, stirring often, until soft and translucent. The salt draws out water, so they won't burn.

• Salt

Set the heat to low. Caramelize the onions for about 25 minutes, stirring every 3 to 4 minutes, until deep brown and sweet. If they start to stick, add a splash of water.

Meanwhile, while step 4 runs

Meanwhile, wash the thyme and pick off the leaves.

• ½ bunch Thyme

Meanwhile, while step 4 runs

Meanwhile, slice the baguette into 4 slices.

• ½ Baguette

Sprinkle the flour over the onions and toast for about 1 minute, stirring, so it doesn't taste like raw flour.

• 1 tbsp Flour

Pour in the wine and scrape the fond off the bottom. Simmer for about 3 minutes until almost fully reduced.

• 100 ml White wine

Add 750 ml hot broth, half the thyme, the bay leaf and the soy sauce and bring to a boil over high heat.

• 750 ml Vegetable broth
• 1 Bay leaf
• 1 tsp Soy sauce

Put on the lid and simmer over low heat for about 15 minutes so the flavors blend.

Meanwhile, while step 10 runs

Meanwhile, preheat the oven broiler to its highest setting.

Remove the bay leaf. Season the soup with salt and pepper.

• Salt
• Black pepper

Ladle the soup into oven-safe bowls and set them on a baking sheet. Place 2 baguette slices on top of each bowl.

Spread the shredded cheese over the bread, all the way to the edge of the bowl. This forms a crust when it's baked.

• 80 g Shredded cheese

Slide the baking sheet under the hot broiler and broil for about 4 minutes, until the cheese bubbles and is golden brown. Don't leave it unattended.

Carefully take the bowls out (they're hot). Sprinkle with the remaining thyme leaves and let them cool briefly.