Classic French Onion Soup Recipe

In a large pot over medium-low heat, heat olive oil and melt butter.

Add the onions, then stir well to evenly coat with oil and butter.

Cover and cook for 20 minutes, stirring every 5 minutes or so, until the onions have softened.

Increase heat to medium-high, then add ½ teaspoon of salt.

Stir, then continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized.

Stir in the garlic, then cook for 1 minute.

Add in the flour, then cook for about 4 minutes to brown slightly.

Add the wine to deglaze the pan, then scrape up the browned bits stuck on the bottom of the pan.

Add in the thyme, then simmer the wine for 2 minutes until reduced by half.

Add the beef stock, bouillon and bay leaf, then bring to a boil.

Reduce the heat to low, then gently simmer for 30 to 40 minutes, partially covered with a lid.

Season with a little extra salt and pepper, to taste.

Ladle into bowls, then top with 1 or 2 slices of cheesy bread.

Serve warm, and enjoy!