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4 large yellow onions
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
6 cups beef broth
1/2 cup dry white wine
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
Salt and pepper to taste
4 slices French baguette, about 1 inch thick
1 cup, shredded Gruyère and Swiss cheese mixture
1/2 cup shredded Parmesan cheese
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions, salt and sugar.
Cook the onions, stirring occasionally for 30 to 40 minutes or until they turn a deep golden brown.
Adjust the heat as necessary to avoid burning.
Add minced garlic to the pot with the onions, and cook for one to two minutes.
Pour in the white wine to deglaze, scraping any browned bits from the bottom.
Pour in the beef broth, and add the bay leaf and thyme.
Bring to a boil, then reduce to a simmer.
Allow to cook uncovered for 30 minutes.
Season with salt and pepper.
Remove the bay leaf before serving.
Preheat oven to 400ºF.
Place baguette slices on a baking sheet and toast for 5 to 7 minutes, flipping halfway through cooking. Set aside.
Preheat oven broiler to high.
Ladle soup into oven safe bowls, leaving 3/4-inch from the top.
Add a slice of toasted baguette, and top with cheese.
Place bowls on a baking sheet and broil for 2 to 4 minutes until cheese is melted and golden brown.
Remove from oven, allow to cool slightly, and serve hot.
