French Onion Soup
Ingredients
* 4 large yellow onions, thinly sliced
* 3 tbsp butter
* 1 tbsp olive oil
* 2 cloves garlic, minced
* ½ tsp sugar
* ½ cup dry white wine (optional)
* 6 cups beef broth
* 1 tsp Worcestershire sauce
* 1 tsp dried thyme
* 1 bay leaf
* ½ tsp salt
* ½ tsp black pepper
* 1 baguette, sliced
* 1½ cups shredded Gruyère or Swiss cheese
Method
1. Caramelize the onions: Heat butter and olive oil in a large pot over medium heat. Add the sliced onions and cook for 30–40 minutes, stirring occasionally, until deeply golden and caramelized.
2. Add garlic: Stir in the garlic and sugar. Cook for 1–2 minutes.
3. Deglaze: Add the white wine if using and scrape the browned bits from the bottom. Simmer for about 3–4 minutes.
4. Make the soup: Add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
5. Toast the bread: Toast the baguette slices until crisp.
6. Add the cheese: Ladle soup into oven-safe bowls. Place toasted bread on top and generously sprinkle with Gruyère or Swiss cheese.
7. Broil: Place bowls under the broiler for 2–4 minutes, until the cheese is melted, golden, and bubbly. Watch closely.
8. Serve: Carefully remove the hot bowls and serve immediately. 
