Onion soup recipe

4 large yellow onions, thinly sliced

2 tablespoons olive oil

1 teaspoon salt

4 tablespoons unsalted butter

1/2 teaspoon sugar

2 cloves garlic, minced

8 cups beef broth (preferably homemade or low-sodium)

1/2 cup dry white wine or dry sherry

1 bay leaf

1/4 teaspoon dried thyme (or 1/2 teaspoon fresh thyme)

Salt and pepper to taste

1 baguette, sliced

2 cups grated Gruyère cheese

In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions and toss to coat them with the butter and oil.
Cook, stirring occasionally, until the onions are soft and starting to turn golden, about 15 minutes.
Sprinkle with salt and sugar to help with caramelization.
Continue to cook, stirring frequently, until the onions are deeply caramelized and brown, about 30-40 minutes.

Add the minced garlic to the pot and cook for another minute.
Pour in the white wine or sherry to deglaze the pot, scraping up any browned bits from the bottom.

Add the beef broth, bay leaf, and thyme.
Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
Remove the bay leaf and season with salt and pepper to taste.

While the soup is simmering, preheat your oven to 350°F (175°C).
Arrange the baguette slices on a baking sheet and bake until lightly toasted, about 10 minutes.
Remove the bread from the oven and set aside.
Switch the oven to broil.

Ladle the hot soup into oven-safe bowls.
Place a few baguette slices on top of each bowl of soup.
Sprinkle a generous amount of grated Gruyère cheese over the bread.
Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes.
Carefully remove from the oven and serve immediately.

Enjoy!