Ingredients:

  • 3 pounds yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups beef broth
  • 1 cup dry sherry
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 6 slices baguette, about 1 inch thick
  • 2 cups grated Gruyère cheese
  • 1 clove garlic, halved (optional)

Instructions:

  1. Melt butter and olive oil in the Dutch oven. Add onions, sugar, salt, and pepper. Cook over medium-low heat, stirring frequently, until deeply golden brown and caramelized (about 1-1.5 hours).
  2. Add sherry to the pot and scrape up any browned bits from the bottom.
  3. Pour in beef broth, add thyme sprigs, bay leaves, and Worcestershire sauce. Bring to a simmer.
  4. Reduce heat and simmer for at least 30 minutes to allow the flavors to meld.
  5. Preheat oven to 350°F (175°C). Place baguette slices on a baking sheet. If desired, rub with garlic. Bake until lightly toasted (about 5-7 minutes).
  6. Remove thyme sprigs and bay leaves from the soup. Ladle soup into oven-safe bowls or ramekins. Top each bowl with a toasted baguette slice and a generous amount of Gruyère cheese. Place bowls on a baking sheet. Broil until cheese is melted and bubbly (about 2-3 minutes).
  7. Let cool slightly before serving. Enjoy this as one of the good soup recipes.