Classic French Onion Soup

1. In a large Dutch oven, melt butter with olive oil over medium heat.

2. Add all the sliced onions and stir to coat with butter. Cook uncovered, stirring occasionally.

3. After 10 minutes, sprinkle sugar and salt over onions. Continue cooking, stirring every few minutes.

4. Continue caramelizing for another 30-40 minutes until onions are deeply golden brown. Reduce heat if they start to stick.

5. Add minced garlic and cook for 1 minute until fragrant.

1. Pour in white wine and scrape up any browned bits from the bottom of the pot. Let wine reduce by half.

2. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.

3. Taste and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf.

1. Preheat your broiler to high.

2. Ladle soup into oven-safe bowls. Place on a baking sheet for easy handling.

3. Top each bowl with a slice of toasted French bread and a generous amount of Gruyère cheese.

4. Broil for 2-3 minutes until cheese is bubbly and golden brown. Watch carefully to prevent burning!

5. Let cool for a moment before serving – it will be extremely hot!