Classic French Onion Soup with Gruyère Cheese

1.In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and sugar, stirring to coat the onions evenly.

2.Cook the onions, stirring occasionally, for about 30-40 minutes until they are caramelized and golden brown. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3.Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Allow the wine to reduce for about 5 minutes.

4.Add the beef broth, thyme, bay leaf, salt, and pepper. Bring the soup to a simmer and let it cook for 20-30 minutes to develop the flavors. Adjust seasoning as needed.

5.While the soup simmers, preheat your oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast them in the oven for about 10 minutes until they are golden and crispy.

6.Once the soup is ready, remove the bay leaf. Ladle the hot soup into oven-safe bowls, placing a toasted baguette slice on top of each bowl. Generously sprinkle the grated Gruyère cheese over the bread.

7.Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.

8.Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your warm and savory Classic French Onion Soup!