Stir in the minced garlic and cook for about one minute until fragrant.
Step 3: Build the Soup
Sprinkle the flour over the onions and stir continuously for 2 minutes.
Slowly pour in the white wine, scraping the bottom of the pot to release all the flavorful browned bits.
Add the beef broth, Worcestershire sauce, bay leaves, thyme, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat and simmer for 30 minutes.
Remove the bay leaves before serving.
Prepare the Toasted Bread
Slice the French baguette and toast the slices until lightly crisp.
The bread should remain sturdy enough to hold the melted cheese without becoming soggy too quickly.
Assemble and Broil
Ladle the hot soup into oven-safe bowls.
Place one or two toasted baguette slices on top.
Generously cover with Gruyère cheese and sprinkle Parmesan over the top.
Place the bowls under the broiler for 2 to 4 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve immediately while hot.
Tips for the Best French Onion Soup
Be Patient with the Onions
Proper caramelization takes time. Cooking the onions slowly develops natural sweetness and incredible depth of flavor.
Choose Quality Broth
A rich beef broth provides the best flavor. Homemade broth offers even better results if available.
Use Gruyère Cheese
Gruyère melts beautifully and delivers the authentic nutty flavor associated with traditional French Onion Soup.
Toast the Bread First
