# What You'll Need:
→ Caramelized Onions
01 - 6 large yellow onions, thinly sliced into half-moons
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon extra virgin olive oil
04 - 1 teaspoon granulated sugar
05 - 1 teaspoon kosher salt
→ Soup Base
06 - 6 cups beef broth (substitute vegetable broth for vegetarian)
07 - 1/2 cup dry white wine (optional)
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme (or 1/2 teaspoon dried)
11 - 1 bay leaf
→ Cheese Crust Topping
12 - 4 slices crusty French bread, 1 inch thick
13 - 2 cups grated Gruyère cheese
# Steps to Follow:
01 - Melt butter with olive oil in a large heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring occasionally, until softened and translucent, about 15 minutes.
02 - Sprinkle onions with sugar and salt. Continue cooking, stirring frequently to prevent sticking, until onions turn deep golden brown and develop rich caramelized flavor, approximately 30–40 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Pour in white wine and deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
04 - Add beef broth, thyme sprigs, bay leaf, and black pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes to develop depth. Remove and discard thyme and bay leaf before serving.
05 - Preheat broiler. Arrange bread slices on a baking sheet and toast under broiler until lightly golden on both sides, watching carefully to prevent burning.
06 - Ladle hot soup into oven-safe bowls. Top each bowl with a toasted bread slice and generous portion of grated Gruyère. Broil until cheese is melted, bubbly, and lightly browned, 2–3 minutes. Serve immediately while hot.
