A delightful twist on the classic French Onion Soup, featuring Gruyère cheese and a hint of thyme for an elevated flavor.
Heat the heavy-bottomed pot over medium heat and add the olive oil and butter.
Using a combination of oil and butter prevents the butter from burning.
Add the sliced onions to the pot and stir to coat them evenly with the oil and butter.
Slice the onions thinly for even cooking.
Cook the onions covered on low heat for 20 minutes until they become soft and translucent.
Stir occasionally to prevent sticking.
Increase the heat to medium and add the sugar and salt. Cook uncovered, stirring frequently, until the onions caramelize and turn golden brown.
Caramelizing the onions slowly brings out their natural sweetness.
Sprinkle the flour over the onions and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
Ensure the flour is evenly distributed to avoid lumps.
Gradually add the white wine, stirring constantly to deglaze the pot.
Scrape the bottom of the pot to incorporate all the flavorful bits.
Add the thyme and simmer the soup for 30 minutes.
Simmering allows the flavors to meld together.
Preheat the oven to 325°F (165°C).
Ensure the oven is fully preheated before toasting the bread.
Place the baguette slices on a baking sheet and toast in the oven for 15 minutes on each side.
Drizzle the bread with olive oil for extra crispiness.
Ladle the soup into oven-safe bowls, top with toasted baguette slices, and sprinkle with Gruyère cheese.
Ensure the cheese covers the bread completely for a golden crust.
Place the bowls under the broiler for 5 minutes until the cheese is bubbly and golden.
Keep an eye on the broiler to prevent burning.
Serve the soup hot and enjoy.
Garnish with a sprig of thyme for presentation.
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