Instructions:
Caramelize the Onions:
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and sugar. Cook, stirring frequently, for about 30-40 minutes until the onions are deeply caramelized and golden brown. Reduce the heat if they start to burn.
Add Garlic and Deglaze:
Stir in the minced garlic and cook for another minute. Then, add the white wine (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes until the wine reduces slightly.
Add Broth and Seasonings:
Add the beef broth, bay leaf, thyme, salt, and pepper. Bring the soup to a simmer and cook for an additional 20-30 minutes. Adjust seasoning to taste.
Prepare the Bread:
While the soup is simmering, preheat your oven to 400°F (200°C). Place the sliced baguette on a baking sheet and toast in the oven until golden brown (about 5-10 minutes).
Serve:
Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls or ramekins. Place a toasted bread slice on top of each bowl and generously sprinkle with shredded cheese.
Broil:
Place the bowls on a baking sheet and broil in the oven for about 2-3 minutes, or until the cheese is bubbly and golden. Keep an eye on them to prevent burning.
Enjoy:
Carefully remove from the oven and let cool slightly before serving. Enjoy your delicious French Onion Soup!
Tips:
For extra flavor, you can add a splash of sherry or balsamic vinegar at the end.
Feel free to experiment with different types of cheese!
Let me know if you have any questions or want variations!
