French Onion Soup

Ingredients

6 cups thinly sliced onions
2 tablespoons butter
2 tablespoons olive oil
6 sprigs fresh thyme
1 bay leaf
½ cup white wine
4 cups high-quality beef broth
4 slices baguette, toasted
1 ½ cups grated Gruyere or similar cheese
salt and pepper to taste
Instructions

Caramelize the Onions:
In a large skillet with high sides, heat the butter and oil over medium heat.
Add the sliced onions, thyme leaves (removed from sprigs), and bay leaf.
Cook the onions on low heat until they are deeply caramelized, stirring every 10 minutes to prevent sticking. Add a teaspoon of salt. This process can take up to 45 minutes but is essential for developing the soup’s rich flavor.
Deglaze and Simmer:
Once the onions are a deep caramel color, deglaze the pan with the white wine. Increase the heat to bring the mixture to a boil, allowing the alcohol to evaporate.
Add the beef broth and bring the soup back to a boil, then reduce the heat and let it simmer while you preheat your broiler. Taste and adjust the seasoning to your preference.
Prepare for Broiling:
Ladle the soup into four oven-safe bowls. Top each bowl with a toasted baguette slice.
Divide the grated cheese evenly among the bowls, ensuring each has a generous amount on top.
Broil the Soup:
Place the bowls under the broiler until the cheese is melted, golden, and bubbly, typically 3-5 minutes. Keep a close eye on them to avoid burning
Garnish and Serve:
Garnish with additional fresh thyme leaves if desired. Serve immediately and enjoy!