Prepare a batch of your favorite broth ahead of time; I usually use turkey broth.

Add an extra liter of water to the pot when making turkey soup, then freeze the surplus to have ready for onion soup anytime.

Freeze the extra broth in a container, making sure to defrost it in advance when you’re ready to make onion soup.

Use exactly 1 liter of broth to make four servings of onion soup.

Feel free to experiment with different broths (chicken, turkey, or vegetable) and choose the one with a flavor you love before starting the recipe.

I find beef broth a bit intense for this soup, but it may still work well for some tastes.

Peel, wash, and julienne 1 kg of white or yellow onions.

Add 80g of butter, all the onions, 1 teaspoon of sugar, and 1 sprig of thyme to a heavy-bottomed pot.

Avoid excessive thyme as it can overwhelm the flavor.

Start cooking over medium-high heat until the onions begin to soften and release their juices.

Reduce to low heat and let the onions cook slowly for over an hour. They will release moisture, brown, and caramelize, developing a rich flavor.

Stir occasionally.

While the onions cook, toast 2 tablespoons of flour in a dry pan over medium heat, stirring frequently until it changes color. Be careful not to burn it.

After about an hour, the onions should be caramelized, with a rich brown color and a pleasant aroma.

This is when the soup comes together.

Add 100 ml of dry white wine to the pot, stirring on high heat until it evaporates completely. Letting it cook off fully will leave only the wine’s aroma in the soup.

Add the toasted flour to the onions and stir to combine.

Pour in 1 liter of prepared broth.

Depending on your preference, you can add more broth to make the soup thinner or keep it thicker for a creamier texture.

Mix everything well, adding salt to taste, along with the bay leaf and ground black pepper.

Let it boil for 5 minutes, then turn off the heat.

For serving, toast slices of baguette on a grill pan (sprinkle with a little olive oil and herbs if desired, but this is optional).

Grate your preferred cheese.

Place oven-safe soup bowls on a baking tray. Pour the onion soup into the bowls, leaving space for the baguette and cheese.

Remove the bay leaf and thyme sprig.

Top the soup with toasted baguette slices and a generous handful of grated cheese.

Place the tray in the oven, using the grill setting if available, and bake for 10-15 minutes until the cheese melts.

If your oven lacks a grill mode, use the top heating mode and position the tray higher.

Serve the soup immediately while it’s hot, with the cheese still melted.

You can prepare the soup in stages, reheating it and adding baguette and cheese just before serving.

This soup is creamy, savory, and simply unique.

Enjoy every spoonful!