Lyon Onion Soup

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Lyon Onion Soup (Homage to Paul Bocuse)

Recipe Metadata: Lyon Onion Soup (Homage to Paul Bocuse)

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A rich, hearty French onion soup with deeply caramelized onions, beef stock, and melted Gruyère cheese-topped baguette slices. Inspired by the culinary brilliance of Paul Bocuse, this comforting dish celebrates Lyonnaise cuisine.

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Type: Soup
Type of Dish: Appetizer or main course

Cuisine: French

Recipe Yield: 4–6 servings

Calories: Approximately 350–400 calories per serving (depending on portion size and cheese quantity).

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Ingredients (Serves 4–6)

• 6 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 teaspoons granulated sugar
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup dry white wine (e.g., Chardonnay)
• 6 cups beef stock (preferably homemade or high quality)
• 1 bay leaf
• 2–3 sprigs of thyme (or 1/2 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• 1 baguette, sliced into 1/2-inch rounds
• 1 1/2 cups grated Gruyère cheese

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Instructions

1. Caramelize the Onions:
   • In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat.
   • Add the sliced onions and stir to coat them in the fat. Sprinkle in the sugar and cook, stirring occasionally, for 25–30 minutes, or until the onions are deeply golden and caramelized. Adjust the heat to avoid burning.
2. Add Garlic and Flour:
   • Stir in the minced garlic and cook for 1 minute.
   • Sprinkle the flour over the onions and stir well. Cook for 2–3 minutes to eliminate the raw flour taste.
3. Deglaze with Wine:
   • Pour in the white wine, scraping the bottom of the pot to release the flavorful browned bits. Simmer until the wine is reduced by half.
4. Add Stock and Herbs:
   • Stir in the beef stock, bay leaf, and thyme. Bring the soup to a simmer.
   • Reduce the heat to low, cover partially, and let the soup simmer gently for 30–40 minutes. Season with salt and pepper to taste.
5. Prepare the Bread:
   • Preheat the oven broiler.
   • Place the baguette slices on a baking sheet and toast under the broiler until golden brown on both sides. Set aside.
6. Assemble and Broil:
   • Ladle the soup into ovenproof bowls or crocks.
   • Top each bowl with 1–2 toasted baguette slices and a generous handful of grated Gruyère cheese.
   • Place the bowls under the broiler until the cheese is melted and bubbling (about 3–5 minutes). Watch carefully to avoid burning.
7. Serve:
   • Serve the soup immediately, garnished with additional thyme if desired.

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Tips:

• Use sweet onions for an even richer flavor.
• If Gruyère is unavailable, substitute with Emmental or Comté cheese.
• For a vegetarian version, use vegetable stock and skip the beef stock.

Enjoy this classic Lyonnais dish as a warm, comforting homage to Mr. Paul Bocuse’s timeless culinary legacy!