Baked French Onion Soup With Cheese

Instructions

1. In a large Dutch oven or soup pot, heat the butter and olive oil over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until caramelized and golden brown, about 30-40 minutes.

2. Stir in the minced garlic and sugar, cooking for an additional 2-3 minutes until the garlic is fragrant.

3. Pour in the beef broth, white wine, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for another 15-20 minutes to allow the flavors to meld together.

4. Preheat the oven to 400°F (200°C).

5. Ladle the soup into individual oven-safe bowls or ramekins. Top each bowl with slices of baguette until the soup is covered.

6. Mix the Gruyere and Parmesan cheeses in a bowl, then sprinkle a generous amount over each bowl of soup, covering the bread completely.

7. Place the bowls on a baking sheet and transfer them to the preheated oven. Bake for 10-15 minutes or until the cheese is melted and bubbly, with a golden crust on top.

8. Carefully remove the bowls from the oven, as they will be hot. Let them cool slightly before serving to avoid burning your mouth.