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In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes, or until the onions are soft, golden brown, and caramelized. This step is crucial to developing the deep, rich flavor of the soup, so take your time and don’t rush it.
Add the Garlic and Herbs:
Once the onions are caramelized, add the minced garlic and cook for an additional 1-2 minutes until fragrant. Add the thyme, bay leaf, salt, and pepper, stirring to combine.
Deglaze and Simmer the Broth:
Pour in the white wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes until it has reduced slightly.
Add the beef broth, bring the soup to a gentle simmer, and let it cook for another 15-20 minutes, allowing the flavors to meld. Adjust seasoning with more salt and pepper, if needed.
Toast the Bread:
While the soup is simmering, preheat your oven’s broiler. Place the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side, until golden and crispy.
Assemble and Broil:
Remove the bay leaf from the soup and ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup and cover with a generous amount of shredded Gruyère cheese. Optionally, sprinkle Parmesan cheese on top for extra richness.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden.
Serve:
Carefully remove the bowls from the oven and let them cool slightly before serving. Garnish with additional thyme, if desired, and enjoy this hearty and comforting classic.
Serving and Storage Tips:
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