Directions
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Start by melting the unsalted butter with olive oil in a large pot over medium heat. Once the butter is melted, add the thinly sliced onions, 1 teaspoon of salt, and 1 teaspoon of sugar. Sauté the onions until they become caramelized, which should take about 30-40 minutes. Stir them occasionally to ensure they cook evenly. The tremendous richness that develops during this time is well worth the wait.
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Once the onions are golden and caramelized, stir in the 2 tablespoons of flour. This will help thicken the soup. Cook for a couple of minutes, making sure to mix well so that the flour combines with the onions.
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Gradually add the beef broth and dry white wine to the pot, stirring constantly. This slow addition will help prevent lumps from forming, resulting in a smooth and velvety soup. The tremendous aromas will start to fill your kitchen at this point.
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Introduce the thyme and bay leaf to the pot. Allow the mixture to bring to a simmer, then reduce the heat to low and let it simmer gently for about 30 minutes. This allows all the flavors to meld together beautifully.
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After 30 minutes, taste the soup and season with salt and pepper according to your preference.
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Preheat your oven to broil.
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Ladle the hot soup into oven-safe bowls. Place a slice of French bread on top of each bowl and sprinkle a generous amount of grated Gruyère cheese over the bread.
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Broil the bowls in the oven until the cheese is bubbly and golden, which will take about 3-5 minutes. Be sure to watch closely to avoid burning. Serve the soup hot for a truly delightful experience.
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