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Ingredients
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Soup Base
Toppings
Method
Prepare the Soup Base
- 1
Slice the Onions
Peel the yellow onions and slice them thinly into half-moons.
- 2
Sauté the Onions
In a large pot, heat the unsalted butter and olive oil over medium heat. Add the sliced onions and stir well to coat them. Cook the onions, stirring frequently, until they are caramelized and deep golden brown, about 30-40 minutes.
- 3
Add Garlic and Deglaze
Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant. Pour in the dry white wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce by half.
- 4
Simmer the Broth
Add the beef broth, thyme leaves, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 20-30 minutes, allowing all the flavors to meld.
Prepare the Toppings
- 5
Toast the Baguette
While the soup is simmering, preheat your oven to 400°F (200°C). Place the sliced baguette on a baking sheet and toast in the oven for about 5-7 minutes until golden.
- 6
Prepare the Cheese
In a bowl, mix the grated Gruyère cheese and grated Parmesan cheese together.
Assemble and Serve
- 7
- 8
Broil the Soup
Place the bowls on a baking sheet and broil in the oven for about 3-5 minutes, or until the cheese is bubbly and golden brown.
- 9
Serve Hot
Carefully remove the bowls from the oven (they will be hot!) and serve the soup immediately.