Rich French Onion Soup with Gruyere Croutons

Ingredients

Instructions

1. 1 In a large pot, melt the butter with the olive oil over medium heat.
2. 2 Add the sliced onions and sugar, and stir to coat. Cook, stirring occasionally, for about 20-25 minutes until the onions are caramelized and golden brown.
3. 3 Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. 4 Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes.
5. 5 Add the beef broth, dried thyme, bay leaf, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
6. 6 While the soup is simmering, preheat the oven to 400°F (200°C).
7. 7 Place the baguette slices on a baking sheet and toast them in the oven for about 5 minutes on each side until golden.
8. 8 Remove the croutons from the oven, sprinkle grated Gruyere cheese on top of each slice, and return them to the oven for another 5 minutes until the cheese is bubbly and golden.
9. 9 Remove the bay leaf from the soup and season with salt to taste.
10. 10 Ladle the soup into bowls and top each with a couple of Gruyere croutons. Serve hot.