Ingredients:

  • 3 tablespoons unsalted butter (45 ml)
  • 2 tablespoons olive oil (30 ml)
  • 3 pounds yellow onions, thinly sliced (1.3 kg)
  • 1 teaspoon granulated sugar (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 cup dry sherry (60 ml)
  • 8 cups beef broth (1.9 L)
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds (2.5 cm)
  • 2 tablespoons olive oil (30 ml)
  • 6 ounces Gruyère cheese, shredded (170 g)

Instructions:

  1. Melt butter and olive oil in a large pot. Add onions, sugar, and thyme. Cook over medium-low heat, stirring occasionally, until the onions are deeply golden brown and caramelized (about 1 hour).
  2. Add sherry to the pot and scrape up any browned bits from the bottom. Cook for 2 minutes.
  3. Add beef broth and bay leaves. Bring to a simmer, then reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.
  4. Preheat oven to 375°F (190°C). Toss baguette slices with olive oil and arrange on a baking sheet. Bake until golden brown and crispy, about 8-10 minutes.
  5. Preheat broiler. Ladle soup into oven-safe bowls. Top each bowl with 1-2 baguette slices and a generous amount of Gruyère cheese.
  6. Broil until the cheese is melted and bubbly, about 2-3 minutes, watching carefully to prevent burning.
  7. Serve the french onion soup immediately and enjoy!