This soup is my husband’s favorite; he always asks for a second helping.

Salt and pepper to taste
4 slices of French baguette
1 cup grated Gruyere cheese
Directions
Heat the butter and olive oil in a large pot over medium heat.
Add the sliced onions, sugar, and salt. Cook, stirring occasionally, until the onions are deeply caramelized, about 30-40 minutes.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef broth, thyme, and bay leaf. Bring to a simmer and cook for another 20-30 minutes. Season with salt and pepper to taste.
Preheat your oven’s broiler. Place the baguette slices on a baking sheet and toast them under the broiler until golden brown.
Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each, and sprinkle generously with Gruyere cheese.
Place the bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Serve immediately.
Variations & Tips
For a vegetarian version, substitute the beef broth with vegetable broth. You can also experiment with different types of cheese, such as Swiss or Emmental, for a slightly different flavor profile. If you prefer a bit of heat, add a pinch of cayenne pepper to the onions while they caramelize. For a gluten-free option, use gluten-free bread for the topping.