Follow these steps:
Turn the Onions into Caramel:
Melt the butter and olive oil in a big Dutch oven or pot with a sturdy bottom over medium heat.
After chopping the onions, add the sugar and salt. The onions should be caramelized to a deep golden brown color, which should take 30–40 minutes of cooking time with constant stirring. Turn down the heat to avoid burning.
Make a broth and add garlic:
For a minute, or until aromatic, stir in the minced garlic.
Combine the dried thyme and bay leaf with the beef stock and pour it in. The soup should boil for a few minutes before being reduced to a simmer for twenty to twenty-five minutes.
After tasting, add more salt and black pepper if needed.
Whip Up the Bread Crust:
Preheat the oven to 400°F, or 200°C, while the soup is simmering.
Toasted baguette slices should be placed on a baking pan and baked for five to seven minutes, or until they get a subtle golden color.
Bring the Soup to a boil.
Let the broiler become hot. Spoon the steaming soup into dishes that can be placed in the oven. In each plate, arrange a toasted baguette slice and top with a good amount of Gruyère cheese crumbles.
Cook till done:
To make the cheese melt and bubble, set the bowls on a baking pan and broil for two or three minutes. Pay close attention to prevent burning.
After taking the bowls out of the oven, they are ready to be served.
Thirteen minutes for preparation | Prep Time: 1 hour and 10 minutes
Four servings.
