French Onion Soup

Ingredients

US measurements with metric in parentheses.

• 4 tbsp (56 g) butter
• 3 lb (1.4 kg) yellow onions (about 5 large), thinly sliced
• 1 tsp (6 g) salt
• 2 cloves garlic, minced
• ½ cup (120 ml) dry white wine (optional)
• 6 cups (1.4 L) beef or vegetable broth
• 3 sprigs fresh thyme
• 1 bay leaf
• 4 thick slices baguette, toasted
• 1½ cups (170 g) shredded Gruyère

Instructions

1. Melt the butter in a large Dutch oven over medium heat. Add onions and salt and cook 40 to 50 minutes, stirring often, until deep brown and jammy. Add splashes of water if they stick.
2. Add the garlic for 1 minute. Pour in the wine and scrape up the browned bits until nearly evaporated.
3. Add the broth, thyme and bay leaf and simmer 20 minutes. Remove the herbs and season to taste.
4. Heat the broiler. Ladle the soup into oven-safe bowls on a baking sheet. Top each with a toasted baguette slice and a mound of Gruyère.
5. Broil 2 to 3 minutes until melted and bubbly. Serve carefully, because the bowls are very hot.