Classic French Onion Soup

Instructions

1. 1

   In a large pot, melt the unsalted butter with the olive oil over medium heat.

2. 2

   Add the thinly sliced onions, sugar, and salt to the pot, stirring to coat the onions with the butter and oil.

3. 3

   Cook the onions, stirring occasionally, until they are caramelized to a deep golden brown, about 30-40 minutes.

4. 4

   Sprinkle the all-purpose flour over the caramelized onions and cook, stirring, for about 2 minutes to remove the raw flour taste.

5. 5

   Slowly pour in the dry white wine, scraping any browned bits off the bottom of the pot.

6. 6

   Add the beef stock, bay leaf, and dried thyme to the pot. Bring the soup to a simmer and cook for another 30 minutes.

7. 7

   Preheat the broiler. Remove the bay leaf from the soup and discard.

8. 8

   Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl of soup.

9. 9

   Sprinkle the grated Gruyère cheese evenly over the slices of baguette.

10. 10

    Place the bowls under the broiler and broil until the cheese is bubbly and golden brown, about 3-5 minutes.

11. 11

    Serve the French onion soup hot, with extra toasted baguette slices if desired.