Ingredients:

  • 3 lbs (1.36 kg) yellow onions, thinly sliced
  • 4 tbsp (60 ml) unsalted butter
  • 2 tbsp (30 ml) olive oil
  • 1 tsp granulated sugar
  • 1/2 tsp dried thyme
  • 1/4 cup (60 ml) dry Sherry or dry white wine (optional)
  • 8 cups (1.9 liters) beef broth or stock
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 6 thick slices of baguette, about 1-inch thick
  • 2 tbsp (30 ml) olive oil
  • 8 oz (225 g) Gruyère cheese, grated

Instructions:

  1. Melt butter and olive oil in the Dutch oven. Add onions, sugar, thyme, salt and pepper. Cook over medium-low heat, stirring occasionally, until deeply caramelized and golden brown (about 60-70 minutes).
  2. If using, deglaze the pot with sherry or white wine, scraping up any browned bits from the bottom. Add beef broth and bay leaves. Bring to a simmer.
  3. Reduce heat and simmer for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
  4. Brush baguette slices with olive oil and bake or broil until golden brown and crispy.
  5. Preheat broiler. Ladle soup into oven-safe bowls. Top each bowl with a crouton or two, and then generously cover with Gruyère cheese. Broil until cheese is melted, bubbly, and golden brown.
  6. Serve hot, and be careful – those bowls will be scorching!