French Onion Soup

Instructions:

1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 30-40 minutes. Stir in the minced garlic during the last 5 minutes of cooking.
2. Sprinkle the sugar over the onions and continue to cook for an additional 5 minutes. This helps to deepen the caramelization.
3. If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook down for a few minutes until slightly reduced.
4. Pour in the beef broth and Worcestershire sauce. Bring the soup to a simmer and let it cook for about 20-30 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
5. While the soup is simmering, preheat your oven’s broiler. Arrange the toasted baguette slices on a baking sheet.
6. Ladle the hot soup into oven-safe bowls. Place a few slices of toasted baguette on top of each bowl of soup.
7. Sprinkle a generous amount of grated Gruyère cheese over the bread  slices, covering them completely.
8. Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown, about 2-3 minutes. Keep a close eye on them to prevent burning.
9. Once the cheese is melted and bubbly, carefully remove the bowls from the oven. Garnish with fresh thyme or parsley if desired, and serve hot.

Enjoy this comforting French Onion Soup as a delicious appetizer or as a hearty meal alongside a fresh salad or crusty bread.