French Onion Velouté

Instructions

1. 1

   Melt butter in a large saucepan over medium heat.

   Tip: Use a high-quality, European-style butter for the best flavor.

2. 2

   Add onions and cook, stirring occasionally, until they are softened and lightly browned, about 15 minutes.

   Tip: Don't rush this step - the caramelized onions are the foundation of the soup.

3. 3

   Add salt, pepper, and thyme; cook for 1 minute, stirring constantly.

   Tip: Use a gentle heat to prevent the onions from burning.

4. 4

   Add wine and cook, stirring to deglaze the pan, until the liquid is almost completely evaporated, about 2 minutes.

   Tip: This step adds depth to the soup, but feel free to omit if you prefer.

5. 5

   Add broth and bring to a simmer.

   Tip: Let the soup reduce slightly, allowing the flavors to meld together.

6. 6

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when handling the hot soup.

7. 7

   Stir in cream and cook over low heat, stirring occasionally, until the soup is heated through.

   Tip: Don't let the cream curdle - it should be smooth and creamy.

8. 8

   Remove bay leaves and stir in Gruyère cheese until melted.

   Tip: The cheese adds a rich, velvety texture to the soup.

9. 9

   Serve hot, topped with additional Gruyère cheese if desired.

   Tip: This is the perfect comfort food - enjoy!