Ingredients:
4 large yellow onions, thinly sliced
3 tablespoons butter
2 cloves of garlic, minced
1 teaspoon sugar
2 cups beef broth
2 cups chicken broth
1 cup dry white wine
1 bay leaf
1 teaspoon thyme leaves
Salt and pepper, to taste
4-6 slices of baguette bread
1 cup grated Gruyere or Swiss cheese
Instructions:
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, garlic, and sugar. Stir to combine.
Reduce the heat to low and cook the onions, stirring occasionally, for about 30-40 minutes, or until the onions are caramelized and golden brown.
Increase the heat to medium-high, and add the beef broth, chicken broth, white wine, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Preheat the broiler.
Place the bread slices on a baking sheet and broil until toasted.
Remove the bay leaf from the soup.
Ladle the soup into oven-proof bowls.
Place a slice of toasted bread on top of the soup in each bowl.
Sprinkle the grated cheese on top of the bread.
Broil the soup until the cheese is melted and bubbly.
Serve hot and enjoy!
Note:
You can also use other types of cheese, or add more ingredients like croutons or parsley.
