• Making French onion soup is a delightful process that rewards your patience and brings a sense of accomplishment. Now, let’s dive into the step-by-step directions.

Step 1: Prepare the Onions

• Begin by slicing those onions. Aim for even, thin slices. A sharp knife will make this task easier. Use the whole lot—don’t worry; they’ll cook down significantly. Heat a large pot or Dutch oven over medium heat, and add the unsalted butter.

Step 2: Caramelize the Onions

• Once the butter is melted and bubbly, add the onions. Stir them so they get coated in the buttery goodness. Now, the most crucial component: patience. You want to cook these onions for about 30 to 40 minutes, stirring occasionally, until they turn a deep, golden brown. This is where the magic happens; the sugars in the onions will caramelize, creating that sweet flavor.

Step 3: Add Garlic and Flour

• When your onions reach that lovely caramel color, it’s time to add the minced garlic. Sauté for about one minute. This brings out the garlic’s flavor without burning it. Next, sprinkle the flour over the onions. Stir continuously for about two minutes; this will help thicken your soup later.

Step 4: Pour in the Wine

• Now, let’s brighten things up. Pour in the dry white wine (or sherry) and scrape the bottom of the pot to deglaze. This is where all those flavorful bits lift off and incorporate back into your soup. Allow the wine to reduce for about five minutes.

Step 5: Add the Stock

• Once the wine has evaporated a bit, it’s time to add your broth. Pour in the beef stock (or vegetable broth for a vegetarian option). Then, stir in the Worcestershire sauce, balsamic vinegar, bay leaf, and thyme. Bring this delightful mixture to a simmer, and let it cook for another 30 minutes.

Step 6: Seasoning

• After simmering, taste the soup. Add salt and freshly cracked black pepper as desired. Remember, the flavors will deepen as it simmers. Remove the bay leaf and thyme before serving.

Step 7: Prepare the Baguette and Cheese Topping

• While the soup simmers, preheat your oven to 350°F (175°C). Slice your baguette, and toast the pieces lightly in the oven for about 10 minutes. It should be crispy but not overly browned. Once toasted, sprinkle your choice of cheese atop the toasted baguette slices.

Step 8: Broil

• Ladle the soup into ovenproof bowls, place the cheese-topped baguette slices over the top of the soup, and pop them under the broiler for about 5 minutes. Keep a close eye; this is the moment you want the cheese to bubble and turn golden brown.