Caramelize the onions: In a large pot, melt butter and olive oil over medium heat. Add sliced onions and sugar. Cook slowly (20–25 minutes), stirring often, until onions turn deep golden brown and caramelized. Be patient — this step gives the soup its deep flavor! 😋
Add garlic & flour: Stir in minced garlic and cook 1 minute. Sprinkle flour over the onions, stirring well for another minute to thicken slightly.
Deglaze: Pour in the white wine (if using) to loosen up the brown bits on the bottom of the pot. Let it simmer for about 2 minutes.
Simmer the soup: Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes. Taste and adjust seasoning.
Prepare the topping: While the soup simmers, toast the baguette slices under a broiler until golden. Ladle the hot soup into oven-safe bowls, top each with toasted bread, and sprinkle generously with Gruyère cheese.
Broil to perfection: Place bowls on a baking sheet and broil for 2–3 minutes, until cheese is melted and bubbling with golden edges.
💛 Ashley’s Tips:
Want a deeper flavor? Add a splash of balsamic vinegar before serving.
For a lighter twist, use vegetable broth and skip the wine.
Sprinkle a bit of Parmesan over the Gruyère for an extra savory touch!
This soup pairs beautifully with a crisp salad or even your favorite cheese bread 🧀🥖
Would you like me to give you a slow cooker version next — one that cooks the onions to golden perfection while you relax? ⏲️
