French Onion Soup

Ingredients

• 4 große Large onions (yellow or sweet), thinly sliced
• 2 EL Unsalted butter
• 1 EL Olive oil
• 1 TL Sugar
• 120 ml Dry white wine or sherry
• 1.5 Liter Beef broth
• 1 TL Fresh thyme (or 1/2 tsp dried)
• 1 Bay leaf
• 4 Scheiben Slices of baguette, 2 cm thick
• 150 g Gruyère cheese, grated
• Salz und Pfeffer Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add the sliced onions, season with salt, pepper, and sugar. Cook for about 40-50 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized.
2. Deglaze with white wine or sherry, scraping up any browned bits from the bottom of the pot. Let it reduce for 2-3 minutes.
3. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the bay leaf.
4. Preheat the broiler. Lightly toast the baguette slices.
5. Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and generously sprinkle with grated Gruyère cheese.
6. Broil for 3-5 minutes, until the cheese is melted, golden brown, and bubbling.
7. Serve carefully, as the bowls will be very hot.

Nutrition