Quick Caramelized Onion Soup

1.In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.

2.Add the thinly sliced onions, sugar, and 1/2 teaspoon of salt. Stir to coat the onions evenly.

3.Reduce the heat to medium-low. Cook the onions slowly, stirring every 5-7 minutes, for 25 to 30 minutes. This technique speeds up caramelization without burning; the onions should become deeply golden brown and very soft, resembling a thick jam.

4.Add the minced garlic and black pepper. Cook for 1 minute until fragrant.

5.If using, pour in the sherry or wine. Scrape up any browned bits stuck to the bottom of the pot (deglazing) and let the liquid cook down completely, about 2 minutes.

6.Pour in the beef broth and water. Add the bay leaf and thyme sprig. Bring the soup to a gentle simmer.

7.Reduce the heat to low, cover partially, and let the soup simmer for 15 minutes to allow the flavors to meld.

8.Remove and discard the bay leaf and thyme sprig. Taste the soup and adjust seasoning with additional salt and pepper if necessary.

9.To serve, preheat your broiler. Ladle the soup into oven-safe bowls. Top each bowl with a slice of bread and a generous layer of grated Gruyère cheese.

10.Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching carefully, until the cheese is melted, bubbly, and deeply golden brown. Garnish with fresh chives before serving immediately.