French onion soup recipe is one of those truly typical French dishes, really a delight: a great combination of flavours of caramelized onions, savoury broth, and a delectable cheesy topping. It comes from the home kitchens of rural France, prepared as plain fare with poor ingredients and onions, broth, and stale bread. Finally, the onions constitute the key star of this soup. They are cooked at a slow pace so that they reach the depth of dark golden brown; in the process, their inherent sweetness is released, and their flavour promotes the soup. This caramelization procedure of onions is of prime importance because it undertakes a rich and complex taste that would define a French onion soup, along with any other soup. These onions are deglazed with a splash of white wine or sherry to add a hint of acidity that balances the onions' sweetness. Next, the broth is added, often beef or vegetable stock and herbs like thyme and bay leaves add to the flavour. As it begins to simmer, the soup is served in individual hot bowls topped with croutons of French crusty bread freshly toasted. Topped with a generous layering of melted Gruyère cheese that can be either broiled or baked into a bubbly and golden brown perfection with a wonderful contrast to the tender onions and savoury broth. The French onion soup feels like food that is not a meal but an experience of warmth and charm, such as of bistros on the French side. The harmony of flavours and textures makes it one of the most lovely dishes on a cold and cosy night, and a great opener to special occasions. It is spectacular enough when served alone but can be the perfect accompaniment to a fresh salad, sure to warm the heart and delight the palate.

• 1.25 kg onion
• 2 tbsp all purpose flour
• 100 gms unsalted butter
• 2 bay leaves
• 6 cups beef
• 3 spring fresh thyme
• 100 gms mozzarella cheese
• Fresh parsley
• Salt
• Pepper

• In a heavy-based casserole pot, melt the unsalted butter over medium heat. When foaming begins, add thin slices of onions and toss them over well to coat them in butter. This is one of the key steps in the recipe of French onion soup, as caramelised onions are what gives the soup its taste.
• Cook On Medium-Low to Very Slow low and infrequently stir for about 30 minutes.
• Simmer the onions over medium-low with the heat often reduced low and stirred occasionally so the onions soften. They should become semi-transparent. The onions will break down and release their natural sugars, deepening the flavour.
• Within 30 minutes, the heat must increase to medium or medium-high.
• Sprinkle some salt; more moisture will be absorbed from the onions. Continue for another 20-30 minutes. Stir them much more often in this step. Allow onions to turn a deep gold-brown colour. Sweet caramelised to be by the end of this stage.
• Add the white wine, if using, to deglaze the pot once the onions are perfectly caramelized. Quickly simmer for about 2 minutes, stirring and scraping up all those wonderful browned bits from the bottom of the pot.
• Let the wine cook down until it is almost completely evaporated.
• Sprinkle flour over browned onions and stir well to combine. Then, cook the flour for about a minute, which will help thicken the soup slightly and provide a good body for the broth.
• Add Broth and Herbs. Pour the broth, beef or chicken, whichever suits you, into the pot and stir everything together. The sprigs of thyme and bay leaves add an extra flavour to the soup. Replace the lid, turn the heat to gently simmer, and let it cook for 30 minutes. Let the flavours meld and develop further.
• Once the soup is at the pace of a gentle simmer, taste it and season with salt and pepper to taste. Remove the sprigs of thyme and bay leaves before serving. Ladle hot French onion soup into bowls.
• While soup cooks, get broiler or grill hot. Butter slices of baguette on both sides until they turn lightly golden. Sprinkle grated cheese on top of each slice; traditionally, it's Gruyère, but you can use mozzarella or any melting cheese.
• Return the bread to the broiler until the cheese melts and a few brown spots appear.
• Place one or two slices of this cheesy toast on top of each bowl of soup and let the bread soak some of the savoury broth. This would also look nice and inviting if you sprinkle fresh parsley or thyme.