French Onion Soup

1: Peel and thinly slice the onions.

2: Begin caramelizing the onions with olive oil and butter.

3: Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, about 20 to 40 minutes until onions start to brown.

4: In a large pot, heat olive oil on medium high heat. Add the onions and mix well. Cook for 15 minutes or until softened.

5: Add the butter and continue to cook onions for about 30 minutes until they start to develop color and caramelization.

6: Add salt, sugar, and minced garlic. Continue cooking until onions are browned.

7: Slowly add in wine to deglaze the pot and scrape the sides, continuing to caramelize the onions.

8: Once onions are caramelized, add stock, bay leaves, thyme, and 1 tsp salt. Keep at low heat and let simmer for 20 minutes.

9: Slice French baguette, brush with olive oil, and bake at 350°F until golden brown.

10: For serving, use an oven-safe soup bowl, add soup, then baguette slices, and grated Gruyere cheese on top.

11: Place in the oven and broil until cheese is golden brown, which will only take a couple of minutes.