Rich French Onion Soup with Gruyere Croutons

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 cup dry white wine
• 6 cups beef broth, low sodium
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon black pepper, freshly ground
• to taste salt

• 1 baguette French bread, sliced into 1/2 inch slices
• 1 cup Gruyere cheese, grated

Method

1. 01
   In a large pot, melt the butter with the olive oil over medium heat.
2. 02
   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. 03
   Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. 04
   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. 05
   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. 06
   While the soup is simmering, preheat the oven to 400°F (200°C).
7. 07
   Place the baguette slices on a baking sheet and toast them in the oven for about 5 minutes on each side until golden.
8. 08
   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. 09
   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.