French Onion Soup

Instructions

1. 1
   Melt butter with olive oil in a large Dutch oven over medium-low heat. Add sliced onions and sugar. Cook, stirring often, for 30–40 minutes until onions are deep golden and caramelized.
2. 2
   Stir in minced garlic; cook for 1 minute. Sprinkle flour over the onions and cook, stirring, for 2–3 minutes more.
3. 3
   Add white wine to deglaze the pot, scraping any brown bits from the bottom. Let simmer for 2–3 minutes. Stir in beef broth, bay leaf, and thyme. Bring to a gentle simmer and cook uncovered for 20 minutes. Season with salt and pepper.
4. 4
   While soup simmers, preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5–7 minutes, turning halfway, until crisp.
5. 5
   Remove bay leaf and thyme sprigs from soup. Ladle soup into oven-safe bowls. Top each with toasted baguette slices and a mound of grated Gruyère.
6. 6
   Place bowls on a baking sheet under broiler for 2–3 minutes or until cheese is melted and bubbly. Serve hot.