· 1 baguette, sliced into 1-inch thick pieces
· 1 ½ cups shredded Gruyère cheese (the classic choice! Comté or Emmental also work well)
· ½ cup shredded Parmesan cheese (optional, for extra flavor)
Instructions:
- Caramelize the Onions (The Crucial Step):
· In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-low heat.
· Add the thinly sliced onions and stir to coat them in the fat. Let them cook gently for about 15 minutes, stirring occasionally, until they have softened and started to wilt.
· Sprinkle the sugar and a pinch of salt over the onions. This will draw out moisture and aid browning.
· Now, be patient. Continue cooking over medium-low to low heat for at least 30-45 minutes, stirring every 5-10 minutes. Scrape the bottom of the pot as you stir.
· The onions are ready when they have turned a deep, golden-brown color and are incredibly soft and sweet. They will have reduced in volume significantly. Do not rush this step. If the onions start to stick or burn, reduce the heat and add a tablespoon of water to deglaze the pan.
· Add the minced garlic and cook for one more minute until fragrant.
- Build the Soup:
· Deglaze with Wine (if using): Pour in the white wine to deglaze the pot. Use your spoon to scrape up all the browned bits from the bottom—this is pure flavor! Let the wine simmer and reduce by half, about 2-3 minutes.
· Add Broth and Herbs: If you didn’t use wine, you can add a splash of broth to deglaze. Then, add the remaining beef broth, thyme, and the bay leaf. Bring to a boil, then reduce the heat and simmer, partially covered, for at least 30 minutes. This allows the flavors to meld.
- Prepare the Toppings:
· While the soup simmers, preheat your oven’s broiler.
· Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side, until golden and crisp. Keep a close eye on them!
- Assemble and Brown the Cheese:
- LOOK ATE THE NEXT PAGE
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