5. Assemble the Soup:
Once the soup is ready, remove the thyme sprigs and bay leaves.
Ladle the hot soup into individual oven-safe bowls or crocks.
Place 1-2 slices of the toasted bread on top of each bowl of soup. Top the bread generously with shredded Gruyère cheese and a little Parmesan cheese for extra flavor.
6. Broil and Serve:
Place the bowls under the broiler in your oven (on the top rack) for 2-4 minutes, or until the cheese is bubbling, golden, and slightly browned.
Serve immediately, garnished with fresh thyme if desired.
Tips for Success:
Caramelization is Key: The longer you caramelize the onions, the deeper the flavor. Don’t rush this step! Slow and steady is the key to developing the rich sweetness that defines French Onion Soup.
Beef Broth: If you can, use high-quality or homemade beef broth. This will give the soup its rich, savory base. If you use store-bought broth, choose a low-sodium option to control the salt content.
Cheese Choices: Gruyère is the traditional cheese for French Onion Soup because of its meltability and flavor, but you can also use Swiss cheese or a combination of both Gruyère and Emmental for an extra cheesy finish.
Wine: Adding dry white wine is optional but adds a lovely depth of flavor. If you prefer not to use wine, you can substitute with extra broth.
