Ingredients
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4 large yellow onions, thinly sliced
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3 tablespoons unsalted butter
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1 tablespoon olive oil
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2 cloves garlic, minced
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4 cups beef or vegetable broth
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1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
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1 bay leaf
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Salt and black pepper, to taste
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½ cup dry white wine (optional)
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4 slices of crusty bread or baguette
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1 ½ cups grated cheese (Gruyère, Swiss, or a blend)
Instructions
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Caramelize the onions:
In a large pot, heat butter and olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly for 25–30 minutes, stirring frequently, until onions are golden brown and caramelized. -
Add garlic and deglaze:
Stir in minced garlic and cook for 1–2 minutes until fragrant. Pour in white wine (if using) and scrape the bottom of the pot to release browned bits. -
Simmer the soup:
Add broth, thyme, and bay leaf. Bring to a simmer and cook for 15–20 minutes to blend the flavors. Season with salt and pepper. Remove the bay leaf before serving. -
Prepare the bread and cheese:
Toast the bread slices until golden. Preheat your oven broiler. -
Assemble and broil:
Ladle soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl, then sprinkle generously with grated cheese. Broil for 2–4 minutes until cheese is melted and bubbly. -
Serve:
Carefully remove from the oven and serve hot.
