French Onion Soup

Ingredients

• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp sugar
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 6 cups low-sodium beef broth
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 12 baguette slices
• 2 cups shredded Gruyère cheese
• 1/4 tsp black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Melt the butter with the oil in a wide heavy pot over medium heat, add the sliced onions and salt, and stir until every strand is lightly coated.
2. Step 2.Cook the onions over medium-low heat for 40 to 50 minutes, stirring more often as they darken, until they are deeply golden, soft, and reduced in volume.
3. Step 3.Sprinkle in the sugar only after the onions have softened, then add the garlic and cook for 30 seconds without allowing either ingredient to burn.
4. Step 4.Pour in the wine and scrape the bottom thoroughly, simmering for 3 to 4 minutes until the sharp alcohol aroma fades and the liquid reduces.
5. Step 5.Add the beef broth, thyme, bay leaf, Worcestershire sauce, and pepper, bring to a gentle simmer, and cook uncovered for 25 minutes.
6. Step 6.While the soup simmers, toast the baguette slices at 400°F until dry and golden on both sides so they can support the cheese without immediately dissolving.
7. Step 7.Remove the bay leaf, taste and adjust seasoning, then divide the hot soup among broiler-safe bowls set securely on a rimmed baking sheet.
8. Step 8.Float two toast slices on each bowl, cover generously with Gruyère, and broil while watching continuously until the cheese bubbles and develops golden spots.