A rich French-style onion soup with caramelized onions and beef broth.
30 gButter
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30 gGouda cheese
400 gOnion
2 gThyme
40 gBaguette
Optional
2 cupsWater
Optional
0.25 cupWhite wine
Optional
10 gFlour
2 cupsBeef broth
1 leafBay Leaves
Optional
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Peel and thinly slice the yellow onions.
In a heavy pot, melt the butter with the olive oil over medium heat.
Add the sliced onions and a pinch of salt, then cook over medium-low heat, stirring often, until deeply caramelized and golden brown.
Sprinkle the flour over the onions and cook, stirring, for 2 minutes to remove the raw flour taste.
If using, pour in the white wine and simmer for 3–4 minutes to reduce slightly.
Add the beef broth (and water if needed), bay leaf, and thyme. Bring to a simmer, then cook gently for 20–25 minutes. Season with salt and black pepper to taste.
While the soup simmers, toast the baguette slices until crisp and lightly golden.
Preheat the broiler and ladle hot soup into an oven-safe bowl. Top with toasted baguette slices and cover with grated Gruyère cheese.
Place the bowl under the broiler until the cheese is melted and bubbly with browned spots. Serve hot, taking care with the hot bowl.