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Instructions

Melt butter and olive oil in a large pot over medium heat.

Add sliced onions and cook slowly for 25–35 minutes, stirring often, until deeply golden and caramelized.

Add garlic and cook for 1 minute.

Stir in wine (if using) and simmer for 2–3 minutes.

Add broth, thyme, salt, and pepper. Simmer for 15–20 minutes.

Ladle soup into oven-safe bowls.

Top each bowl with toasted baguette slices and generous shredded cheese.

Broil for 2–4 minutes until cheese is melted and bubbly golden.

Serve hot and enjoy carefully—it’s very hot!

How to Make It Perfect

Cook onions slowly—rushing prevents deep flavor.

Use good-quality broth for best taste.

Broil just until golden, not burnt.

Use oven-safe bowls to avoid cracking.

Variations

Vegetarian: Use vegetable broth instead of beef broth.

Extra Cheesy: Add mozzarella for extra stretch.

Herb Boost: Add bay leaf while simmering.

Lighter Version: Use less cheese and whole-grain bread.

Tips