Classic French Onion Soup

Instructions

1. In a large, heavy-bottomed pot or Dutch oven, melt the Soup Base Butter and Olive Oil over medium-low heat. Add the Soup Base Yellow Onions and cook slowly, stirring occasionally, for 45-60 minutes until deeply golden brown and caramelized. This process should not be rushed.
2. Stir in the Soup Base Garlic and cook for another 2 minutes until fragrant.
3. Pour in the Soup Base Dry White Wine, scraping any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook until the liquid has mostly evaporated, about 5-7 minutes.
4. Add the Soup Base Vegetable Broth, Fresh Thyme sprigs, and Bay Leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow the flavors to meld.
5. Remove the Fresh Thyme sprigs and Bay Leaf. Season the soup with Soup Base Salt and Black Pepper to taste.
6. Preheat your oven's broiler. Place the Topping Baguette slices on a baking sheet and toast lightly under the broiler until golden, about 1-2 minutes per side.
7. Ladle the hot soup into individual oven-safe bowls. Float one toasted baguette slice on top of each bowl of soup. Generously sprinkle the Topping Gruyère Cheese over the baguette slice.
8. Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Serve immediately.