# What You’ll Need:
→ Onions
01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
→ Broth
04 - 6 cups beef broth (or vegetable broth for vegetarian)
05 - 1/2 cup dry white wine (optional)
→ Flavorings
06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
11 - 1 bay leaf
→ Topping
12 - 4 slices crusty French bread, about 1 inch thick
13 - 2 cups grated Gruyère cheese
# How To Make It:
01 - In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened (about 15 minutes).
02 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized (about 30–40 minutes).
03 - Add the minced garlic and cook for 1 minute more.
04 - Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.
05 - Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
06 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place the bowls under the broiler until the cheese is melted and bubbling, 2–3 minutes. Serve immediately.
