How To Make: French Onion Soup - Comfort Food Classic

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Recipe in pinned comment, thanks for hanging and cooking with me.
Let me know if there are any dishes or techniques you’d like to see next, have fun, keep cooking!
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RECIPE:
Ingredients:
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- 2 lb. onions (7-8 small ones), very thinly sliced
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 6 garlic cloves, sliced
- ½ cup dry white wine
- 4 thick slices sourdough bread
- 2 oz. gruyere (smoked is delicious), shredded
- Sliced chives and finely ground black pepper (for serving)
Instructions:
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Soup
- Toss onion and 3 Tbsp. oil in a large heavy pot to coat; season with salt.
- Cook over medium heat, stirring and scraping bottom of pot frequently, until onion softens, about 10 minutes.
- Reduce heat to low and add garlic.
- Cook, stirring and scraping pot’s surface occasionally, until onions are the color of browned butter
(don’t worry if they stick in places; a few drops of water and a wooden spoon will release any sticky bits), 20-30 minutes longer.
- Add wine and cook, stirring and scraping up any browned bits, until wine is evaporated, about 3 minutes.
- Add 6 cups water and bring to a simmer.
- Season with salt and continue to simmer until flavors meld and soup tastes rich, 10-15 minutes.
Bread
- Meanwhile, preheat oven to 450°.
- Place bread on a rimmed baking sheet and drizzle with oil.
- Top with cheese and continue to toast until cheese is melted, 5-10 minutes.
To Plate
- Divide soup among bowls. Place cheesy toast on top. Sprinkle with chives and season with pepper.
Notes:
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This recipe isn't too challenging, but there are a few things to watch out for:
- Make sure not to burn your onions, this will sour the flavor very quickly.
- Make sure not to burn the bread in the broiler. I suggest using a timer whenever you are broiling anything, as it can burn very quickly.
Something to spice it up a bit is adding some different herbs and using sherry instead of white wine,
I used thyme and sherry in this video and it rounds the flavor out nicely.