▢6 tablespoons butter ▢4 large sweet Vidalia onion, sliced thin ▢2 cloves minced garlic ▢2 bay leaves ▢2 thyme sprigs ▢salt and pepper to taste ▢2 tablespoons all-purpose flour ▢2 quarts beef broth (low sodium) ▢6 slices Gruyere cheese ▢6 slices French bread ▢parsley, optional
Melt the butter over medium-low heat in a large skillet. Salt and pepper the onions, garlic, bay leaves, and thyme, then stir in them. Cook the onions, stirring intermittently, for thirty to forty minutes, or until tender and caramelized. Bay leaves and thyme branches should be removed.
Cook the scallions for an additional ten minutes after sprinkling them with flour.
Simmer the beef bouillon in the mixture for ten minutes.
After preparing containers that are oven-safe, arrange the soup into the bowls onto a large baking sheet. Each is topped with a bread and cheese sliver. 2.–4 minutes on the broiler, or until the cheese has melted. Maintain service.
Without breaking the bank, Caramelized French Onion Soup is certain to impress your dinner guests. It is, without a doubt, the finest French onion soup.