Ingredients:
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 cup dry white wine (optional)
- 6 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Baguette slices
- 1 1/2 cups Gruyère cheese, grated
Instructions:
- In a large pot, melt butter and olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized.
- Stir in minced garlic and sugar, cooking for an additional 2 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add beef broth, bay leaves, salt, and pepper. Bring the soup to a simmer and let it cook for about 20-30 minutes, allowing the flavors to meld.
- While the soup simmers, preheat the oven broiler.
- Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of baguette and a generous amount of grated Gruyère cheese.
- Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, with a golden brown top.
- Carefully remove from the oven, let it cool for a few minutes, and serve hot.