- 6 large onions, thinly sliced
- 1/2 cup unsalted butter
- 6 cups beef broth
- 1 cup dry white wine
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 baguette, sliced
- 1 1/2 cups grated Gruyere cheese
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook for about 20-25 minutes, stirring occasionally, until the onions are caramelized and brown.
- Add the beef broth, white wine, bay leaf, and dried thyme to the pot with the onions. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and simmer for about 30-40 minutes.
- While the soup is simmering, preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and bake for about 8-10 minutes until lightly toasted.
- Remove the bay leaf from the soup and ladle it into oven-safe bowls. Top each bowl of soup with a few slices of the toasted baguette, then sprinkle with grated Gruyere cheese.
- Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the French Onion Soup hot, garnished with fresh thyme or parsley, if desired. Enjoy!