Soupe à l'Oignon Gratinée

Ingredients

• 4 medium onions
• 4 tablespoons butter
• 6 cups beef broth
• 1 cup white wine
• 2 cups Gruyère cheese
• 1 whole baguette
• 1 teaspoon thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cloves garlic

Instructions

1. 1

   Slice the onions thinly (about 1/8 inch thick). Mince the garlic cloves.

2. 2

   In a large pot, melt the butter and olive oil over medium heat (about 350°F).

3. 3

   Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 25-30 minutes until the onions are caramelized and golden brown.

4. 4

   Add the minced garlic and cook for an additional 2 minutes until fragrant.

5. 5

   Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for about 5 minutes until slightly reduced.

6. 6

   Add the beef broth, thyme, bay leaf, black pepper, and salt. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.

7. 7

   While the soup simmers, preheat your broiler to high.

8. 8

   Slice the baguette into 1-inch thick slices and place them on a baking sheet. Toast under the broiler for about 2-3 minutes on each side until golden brown.

9. 9

   Remove the bay leaf from the soup and ladle the soup into oven-safe bowls.

10. 10

    Place a slice of toasted baguette on top of each bowl of soup, then generously sprinkle Gruyère cheese over the bread.

11. 11

    Broil the bowls in the oven for about 3-5 minutes, or until the cheese is bubbly and golden.

12. 12

    Carefully remove the bowls from the oven and let them cool slightly before serving.

13. 13

    Enjoy your Soupe à l'Oignon Gratinée hot, garnished with additional thyme if desired.