Cozy Up This Winter: The Ultimate French Onion Soup Recipe

With today being International French Onion Soup Day (January 12th - yes, it's a real thing in the quirky holiday calendar), what better time to dive into one of the most comforting, soul-warming dishes out there? French onion soup is perfect on a chilly winter's day. Rich with sweet onions, a touch of wine, and a comforting cheesy, crusty topping.

4 generous servings.

Ingredients

For the soup:  6 medium sized onions, sliced into thin half-rings
2 tablespoons of butter, cubed
2 tablespoons of extra virgin olive oil
2 heaped tablespoons all-purpose flour
1.5 cups white wine (use something you'd drink; not too acidic)
8 cups vegetable broth
1 sprig fresh thyme
A pinch of nutmeg 
Salt and freshly ground black pepper, to taste

For serving: Crusty bread
Hard, melty cheese like Gruyère, Emmental, or Parmesan (or a mix)

Instructions

Carmelize the onions slowly: Heat a heavy-bottomed pot over medium heat. Dump in all the onions and stir dry for a few minutes to soften them. Once they start to release moisture and wilt (about 5 minutes), add the butter and olive oil. Stir to coat everything.
Keep the heat low, stir frequently, and let the onions s l o w l y cook down into a deep golden-brown paste. Don't rush with high heat: you want sweet, not burnt. Be patient, it is worth it.

While the onions cook, toast the flour in a small dry pan for about 1 minute until lightly browned and nutty. Set aside.

Stir the toasted flour into the caramelized onions until no lumps remain. Pour in the white wine and stir - the mixture will thicken beautifully and smell incredible.

Add broth and seasonings: Pour in the vegetable broth, add the thyme sprig, a pinch of freshly grated nutmeg, salt, pepper, and a touch of sugar if needed to balance acidity.

Bring to a boil, then reduce to a gentle simmer, cover, and cook for at least 30 minutes.

Toast slices of crusty bread separately (top with plenty of cheese and broil until bubbly and golden). Ladle hot soup into bowls, float the cheesy toasts on top (they stay crunchy this way), and finish with fresh thyme leaves and extra black pepper.

Enjoy!