French Onion Soup

Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 4 garlic cloves, minced
• 8 cups beef broth
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 baguette, sliced into 1-inch thick slices
• 2 cups Gruyère cheese, grated

Instructions:

1. Caramelize the Onions:
   • In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
   • Add the sliced onions and cook, stirring occasionally, for about 10 minutes.
   • Add the sugar and continue cooking the onions for another 30-40 minutes, stirring often, until they are deeply golden and caramelized.
   • Add the minced garlic and cook for another 2 minutes.
2. Make the Soup:
   • Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine is reduced by half.
   • Add the beef broth, bay leaf, thyme, and salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes. Remove the bay leaf before serving.
3. Prepare the Bread:
   • While the soup is simmering, preheat your oven to 400°F (200°C).
   • Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown, about 5-7 minutes.
4. Assemble and Serve:
   • Ladle the hot soup into oven-safe bowls. Place one or two slices of toasted baguette on top of each bowl.
   • Sprinkle a generous amount of grated Gruyère cheese over the bread.
   • Place the bowls under the broiler for 3-5 minutes, until the cheese is melted, bubbly, and golden brown.
5. Enjoy:
   • Serve the French Onion Soup hot, garnished with a sprig of fresh thyme if desired.