French Onion Soup with Gruyère Croutons

Ingredients

• 4 large yellow onions, thinly sliced (about 2.5 lbs)
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 cup dry white wine or dry sherry
• 4 cups beef broth
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 8 baguette slices, 1/2-inch thick
• 2 cups Gruyère cheese, grated
• Salt and black pepper to taste

Instructions

1. 1

   Melt butter with olive oil in a large heavy pot over medium heat. Add onions and sugar. Cook, stirring occasionally, for 45-60 minutes until onions are deeply golden brown and caramelized. Do not rush this step — the long cook time is essential for sweetness and depth.

2. 2

   If onions begin sticking, add a splash of water and scrape up the fond. Repeat as needed.

3. 3

   Once onions are deeply caramelized, add white wine and cook, stirring, until evaporated.

4. 4

   Add beef broth, water, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes. Remove thyme and bay leaf. Season with salt and pepper.

5. 5

   Preheat broiler. Toast baguette slices on a sheet pan until lightly golden on both sides.

6. 6

   Ladle soup into oven-safe bowls set on a baking sheet. Float 2 baguette slices on each bowl and pile generously with Gruyère.

7. 7

   Broil for 3-5 minutes until cheese is bubbling and browned in spots. Watch carefully. Serve immediately, warning guests that the bowls are very hot.