A delightful take on the classic French Onion Soup, with a touch of elegance and simplicity.
Heat the butter in a soup pot over medium heat until melted.
Use unsalted butter to control the saltiness of the dish.
Add the onions and shallots to the pot and cook, stirring occasionally, until they are golden and caramelized, about 25 minutes.
Stir frequently to prevent the onions from burning.
Pour in the sherry and red wine, stirring to deglaze the pot, and let it cook for 2 minutes.
Scrape the bottom of the pot to incorporate all the flavorful bits.
Add the beef stock and bring to a simmer. Cover and cook for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Preheat the broiler. Ladle the soup into oven-proof bowls and place them on a baking sheet.
Using a baking sheet makes it easier to handle the bowls.
Top each bowl with a slice of baguette and sprinkle generously with shredded Gruyère cheese.
Ensure the cheese covers the bread completely for a gooey topping.
Place the bowls under the broiler until the cheese is melted and bubbly, about 2 minutes.
Keep an eye on the broiler to prevent the cheese from burning.
Serve the soup hot and enjoy.
Garnish with a sprig of thyme for an elegant touch.
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