# What You Need:
→ Onions
01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil
→ Soup Base
04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf
→ Topping
13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated
# How-To Steps:
01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat evenly. Cook, stirring frequently, for 35 to 40 minutes until onions are soft and deeply caramelized. Add sugar and salt halfway through cooking to enhance caramelization.
02 - Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
03 - Sprinkle in the all-purpose flour and cook, stirring constantly, for 2 minutes to create a light roux base.
04 - Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release all browned bits and fond.
05 - Pour in the stock and add thyme sprigs and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20 to 25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler for 1 to 2 minutes per side until golden.
07 - Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice and cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2 to 3 minutes until cheese is melted, bubbly, and golden brown. Serve immediately.
