French Onion Soup

French Onion Soup

**Ingredients:**

– 4 large onions, thinly sliced
– 4 tablespoons butter
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon sugar
– 1 tablespoon flour
– 8 cups beef broth
– 1/2 cup white wine (optional)
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 baguette, sliced
– 2 cups grated Gruyère cheese
– Fresh parsley, chopped (for garnish)

**Instructions:**

1. **Caramelize the Onions:**
– In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 30-40 minutes. Sprinkle the onions with sugar to help with caramelization.

2. **Add Garlic and Flour:**
– Add the minced garlic to the pot and cook for another minute. Sprinkle the flour over the onions and stir well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.

3. **Add Broth and Seasoning:**
– Pour in the beef broth and white wine (if using). Add the bay leaves, dried thyme, salt, and pepper. Bring the soup to a simmer and cook for about 30 minutes, allowing the flavors to meld together.

4. **Prepare the Baguette:**
– While the soup is simmering, preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven until they are golden brown and crispy, about 10 minutes.

5. **Assemble and Broil:**
– Remove the bay leaves from the soup and ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with grated Gruyère cheese. Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 3-5 minutes.

6. **Garnish and Serve:**
– Carefully remove the bowls from the oven and garnish with fresh parsley. Serve hot.