Gruyère Onion Soup

• Onion(6)
• Butter(3 tbsp)
• Olive oil(1 tbsp)
• Garlic(2 cloves)
• All-Purpose Flour(1 tbsp)
• White Wine(120 ml)
• Beef Broth(1.2 L)
• Thyme(1 tsp)
• Bay leaf(1)
• Black pepper(½ tsp)
• Salt(¾ tsp)
• Baguette(1)
• Gruyere(200 g)

Method

1. 1

   Halve and thinly slice {Onion}. Finely chop {Garlic}. Slice the {Baguette} into 8 thick pieces and grate the {Gruyère}.

   ~10 min

2. 2

   Heat {Butter} and {Olive oil} in a large pot over medium heat. Add {Onion} and cook, stirring often, until very soft and golden brown, 30 minutes.

   ~30 min

3. 3

   Stir in {Garlic}, {Flour}, {Thyme}, {Bay leaf}, {Black pepper}, and {Salt}. Cook for 1 minute, then pour in {White Wine} and scrape up the sticky browned bits from the bottom of the pot.

   ~3 min

4. 4

   Add {Beef Stock} and bring to a simmer. Cook gently for 15 minutes so the broth turns rich and oniony. Meanwhile, toast the {Baguette} slices until lightly golden.

   ~15 min

5. 5

   Remove the {Bay leaf}. Ladle the soup into ovenproof bowls, top each with toasted {Baguette} and plenty of {Gruyère}, then place under a hot grill for 2 minutes until melted and bubbling. Serve right away.

   ~2 min