Soupe à l'Oignon

Instructions

1. 1

   Melt butter in a heavy-bottomed Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and jammy (about 40 minutes).

2. 2

   Deglaze the pot with a splash of dry white wine or beef broth, scraping up the browned bits from the bottom.

3. 3

   Pour in the remaining beef broth, add the fresh thyme, and bring to a gentle simmer. Cover and cook for 20 minutes to meld the flavors.

4. 4

   Preheat the broiler. Ladle the soup into oven-safe bowls, place a toasted slice of baguette on top of each, and cover generously with grated Gruyère cheese.

5. 5

   Broil for 3-5 minutes until the cheese is bubbling, melted, and golden brown with crispy edges. Serve immediately.