A delightful take on the classic French Onion Soup, enhanced with a touch of sweetness and a cheesy topping.
Melt the butter in a large Dutch oven over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the onions and cook, stirring occasionally, until they are golden brown and caramelized.
Caramelizing the onions slowly enhances their sweetness and flavor.
Sprinkle the flour over the onions and stir to coat evenly.
Stirring the flour thoroughly prevents lumps in the soup.
Gradually add the beef broth, stirring constantly to combine.
Adding the broth slowly ensures a smooth consistency.
Stir in the brown sugar, Worcestershire sauce, and minced garlic. Bring to a simmer.
Taste the soup and adjust the seasoning as needed.
Reduce the heat to low, cover, and let the soup simmer for at least 1 hour.
Simmering allows the flavors to meld together beautifully.
Preheat the broiler. Ladle the soup into ovenproof bowls and top each with a slice of baguette and a generous amount of shredded Gruyère cheese.
Ensure the cheese covers the bread completely for a delicious crust.
Place the bowls under the broiler until the cheese is melted and bubbly.
Keep an eye on the broiler to prevent the cheese from burning.
Serve the soup hot and enjoy.
Garnish with a sprinkle of fresh thyme for added aroma.
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