Prepare the onions:
In a large saucepan or pot, heat the butter and olive oil over medium heat.
Add the sliced onion and stir well to coat with the butter and oil.
Cook the onion over medium heat, stirring occasionally, until well caramelized. This process can take 30 to 40 minutes. Add sugar if necessary to help caramelize.
Add the garlic:
Once the onion has caramelized, add the minced garlic and cook for another minute.
Deglaze with wine:
Increase the heat slightly and add the white wine. Mix well, scraping the bottom of the pan to deglaze and combine the flavors. Cook for about 5 minutes, until the wine has evaporated.
Add the stock and herbs:
Add the beef stock, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes. Taste and adjust the salt and pepper to your taste.
To make the bread:
Preheat the oven to 200°C. Place the baguette slices on a baking sheet and toast in the oven for about 5 to 7 minutes, or until golden and crisp.
Toast the soup:
Prepare several oven-safe soup bowls. Ladle the soup into the bowls, filling them about 2/3 full.
Top each bowl of soup with 1 or 2 slices of toasted baguette and sprinkle generously with grated Gruyere cheese.
Place the bowls on a baking sheet (to prevent spilling) and broil in the oven for 3 to 5 minutes, or until the cheese is melted and golden.
To participate:
Serve the French onion soup hot, and be careful when handling the hot bowls.
French onion soup is a rich, comforting dish that is perfect for any occasion. Enjoy your meal!
