4 large onions, thinly sliced 2 tbsp butter 1 tbsp olive oil 2 cloves garlic, minced 1 tsp fresh thyme (or 1/2 tsp dried thyme) 1 bay leaf 4 cups beef broth 1 cup chicken broth 1/2 cup dry white wine (optional) Salt and pepper to taste 8 slices of toasted baguette or French bread 1 1/2 cups shredded Gruyère cheese Instructions:
In a large pot, melt the butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 30-40 minutes. Stir in minced garlic, thyme, and the bay leaf. Cook for another minute to release the flavors. Pour in beef broth, chicken broth, and wine (if using). Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes. Season with salt and pepper to taste. Preheat your broiler. Ladle the soup into oven-safe bowls. Top each with a slice of toasted bread and a generous sprinkle of shredded Gruyère cheese. Broil for 2-3 minutes until the cheese is melted and bubbly. Carefully remove the bowls from the oven, let cool slightly, and serve. Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 4
