A delightful take on the classic French Onion Soup, with enhanced flavors and a simplified process.
Peel the onions and slice them thinly.
Using a mandoline slicer can help achieve even slices quickly.
Melt the butter in a large stockpot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the sliced onions to the pot and cook, stirring occasionally, until deeply caramelized, about 40 minutes.
Patience is key; caramelizing onions properly brings out their sweetness.
Stir in the black pepper, paprika, and bay leaf, and cook for another 5 minutes.
Toast the spices slightly to enhance their aroma.
Pour in the beef broth and white wine, and bring to a boil.
Deglaze the pot with the wine before adding the broth for extra flavor.
Reduce the heat and simmer the soup for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Mix the flour with a small amount of water to create a slurry, then stir it into the soup to thicken.
Ensure the slurry is smooth to avoid lumps in the soup.
Adjust the color with caramel coloring and season with salt to taste.
Taste and adjust seasoning gradually to avoid over-salting.
Preheat the broiler. Ladle the soup into ovenproof bowls, top each with a slice of baguette and a generous amount of shredded cheese.
Ensure the bread covers the soup surface for an even cheese layer.
Place the bowls under the broiler until the cheese is melted and bubbly, about 5 minutes.
Keep an eye on the broiler to prevent burning.
Serve the soup hot and enjoy.
Garnish with a sprig of thyme for a fresh touch.
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