# What You'll Need:
→ Onions
01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil
→ Soup Base
04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf
→ Topping
13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated
# How-To:
01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35 to 40 minutes. Add sugar and salt halfway through to help with caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.
04 - Deglaze the pot with white wine, scraping the bottom to release any browned bits.
05 - Pour in the stock, add thyme and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20 to 25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1 to 2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2 to 3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.
