French Onion Soup recipe

Ingredients:

• 4 large onions (yellow or sweet), thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar (optional, to help caramelize)
• 4 cups beef broth (or vegetable broth for a lighter version)
• 1 cup dry white wine (or sherry)
• 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• Freshly ground black pepper, to taste
• Baguette, sliced
• 2 cups shredded Gruyère cheese (or a mix of Gruyère and mozzarella)

Instructions:

1. Caramelize the Onions:
   • In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and stir to coat.
   • Sprinkle with salt and sugar (if using). Cook the onions, stirring frequently, for about 30-40 minutes until they are deep golden brown and caramelized.
2. Add Broth and Wine:
   • Pour in the white wine, scraping the bottom of the pot to deglaze. Cook for about 5 minutes until the wine reduces slightly.
   • Add the beef broth, thyme, bay leaf, and pepper. Bring to a simmer and cook for another 20-30 minutes to develop the flavors. Adjust seasoning if needed.
3. Prepare the Bread:
   • While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast until golden, about 5-7 minutes.
4. Assemble the Soup:
   • Remove the thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl, then sprinkle generously with Gruyère cheese.
5. Broil:
   • Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-4 minutes. Keep an eye on them to prevent burning!