French Onion Soup with Caramelized Onions and Gruyère Cheese

1. 1

   In a large pot, melt butter and olive oil over medium heat. Add sliced onions and cook, stirring frequently.

2. 2

   Caramelize the onions for about 30 minutes until they are golden brown and sweet, reducing heat if necessary.

3. 3

   Add the wine to deglaze the pot, scraping up any brown bits. Cook for an additional 5 minutes.

4. 4

   Pour in beef broth, add thyme and bay leaf, then bring the mixture to a simmer for 15 minutes.

5. 5

   Season with salt and pepper to taste. Remove bay leaf before serving.

6. 6

   Ladle soup into bowls, top with toasted baguette slices, and sprinkle with Gruyère cheese.

7. 7

   Broil the bowls in the oven for 2-3 minutes until cheese is bubbly and golden.

Per serving