Ingredients:

  • 3 tablespoons (45 ml) unsalted butter
  • 2 tablespoons (30 ml) olive oil
  • 3 large yellow onions, thinly sliced (about 3 lbs or 1.35 kg)
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) sugar
  • 8 cups (1.9 liters) beef broth (low sodium preferred)
  • 1 cup (240 ml) dry sherry (or dry white wine, e.g. Sauvignon Blanc)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 6 thick slices of baguette, about 1 inch (2.5 cm) thick
  • 2 tablespoons (30 ml) olive oil
  • 6 ounces (170 g) Gruyère cheese, shredded

Instructions:

  1. Heat butter and olive oil in a large pot. Add onions, garlic, thyme, and sugar. Cook slowly over medium-low heat, stirring occasionally, until deeply caramelized (about 45-60 minutes). Onions should be a rich, deep brown color and very soft.
  2. Deglaze the pot with sherry, scraping up any browned bits. Add beef broth and bay leaf. Bring to a simmer and cook for 30 minutes. Taste and adjust seasonings with salt and pepper.
  3. Brush baguette slices with olive oil. Bake in a preheated oven at 375°F (190°C) until lightly toasted.
  4. Ladle soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of Gruyère cheese. Broil in the oven until the cheese is melted and bubbly. Watch carefully to prevent burning!
  5. Allow the French Onion Soup to cool slightly before serving.