Instructions
Get the onions ready.
Make caramelized onions. Warm the butter and olive oil in a big pot on medium heat. Put the cut onions, sugar, and salt. Cook the onions, stirring from time to time, for 30-40 minutes until they turn a deep caramel color and golden brown. Lower the temperature if necessary to prevent burning.
Prepare the soup.
Enhance the flavor: Add the thyme, black pepper, and bay leaf and mix well. Cook for 1 minute until it smells good.
Include broth. Add the beef broth and water. Heat the mixture until it boils, then lower the heat. Cook the soup without a lid for 30 minutes so the flavors mix together. Take out and throw away the bay leaf.
Make the bread.
Baguette Toast: Heat up your oven’s broiler. Put the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes on each side until they turn golden brown.
Make the soup.
Put cheese on it. Pour the soup into bowls that can be used in the oven. Put a toasted slice of baguette and a lot of grated Gruyère cheese on top of each bowl.
Broil: Put the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.
To help or assist.
Add a decoration and savor it. Take the bowls out of the oven carefully. Serve the dish hot and add some fresh thyme leaves on top if you like.
Time to prepare: 15 minutes | Time to cook: 1 hour and 15 minutes
Number of portions: 4 to 6
