Ingredients
4 large onions, sliced
4 tablespoons butter
2 cloves garlic, minced
8 cups beef broth
1 cup white wine
1 bay leaf
1 teaspoon thyme
Salt and pepper to taste
Baguette slices
1 cup grated Gruyère cheese
Directions
1. Melt the butter and olive oil together in a large pot over medium heat. Add the sliced onions and let them cook, stirring every so often, until they turn deeply golden and caramelized—this will take about 30 to 40 minutes, but it’s worth every minute.
2. Stir in the minced garlic and let it cook for about a minute, just until fragrant.
3. Pour in the beef broth and white wine, then toss in the bay leaf, thyme, and a good pinch of salt and pepper. Bring everything to a gentle boil, then lower the heat and let it simmer for 20 minutes, letting all the flavors come together.
4. While your soup is simmering, preheat your oven’s broiler.
5. When the soup is ready, ladle it into oven-safe bowls. Float a couple of baguette slices on top of each bowl, and sprinkle generously with Gruyère cheese.
6. Pop the bowls under the broiler for 2 to 5 minutes, just until the cheese is bubbly and gloriously golden brown—keep a close eye so it doesn’t burn.
7. Serve your soup piping hot and enjoy every comforting spoonful
