Don't lose this recipe — it’s a comforting favorite with deeply caramelized onions and melty cheese-topped bread.

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Ingredients:

• 4 large onions, thinly sliced

• 4 tablespoons butter

• 1 tablespoon olive oil

• 1 teaspoon sugar

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 6 cups beef broth

• Salt and black pepper to taste

• 1/2 cup white wine or dry sherry (optional but recommended)

• French baguette or crusty bread, sliced

• Gruyère, Swiss, or Mozzarella cheese, grated

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Instructions:

1. Caramelize the onions:
   In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions and stir to coat.
   Sprinkle in the sugar and cook slowly for 30–40 minutes, stirring occasionally, until the onions are golden brown and caramelized.

2. Add garlic and flour:
   Stir in the minced garlic and cook for 1 minute. Then add the flour and stir well for another 1–2 minutes to form a light roux.

3. Deglaze and simmer:
   Slowly pour in the white wine (if using) to deglaze the pot, scraping any bits stuck to the bottom. Then add the beef broth. Bring to a simmer.
   Season with salt and pepper to taste, and let it simmer uncovered for 20–30 minutes.

4. Toast the bread:
   While the soup simmers, toast slices of baguette in the oven until golden and crisp. You can brush them lightly with olive oil if desired.

5. Assemble and broil:
   Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and cover with shredded cheese.
   Place the bowls under a broiler until the cheese is melted and bubbly (about 2–3 minutes). Watch closely so it doesn’t burn!

6. Serve hot:
   Carefully remove from the oven and serve immediately. The cheesy top and rich onion flavor make this a showstopper every time.

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✅ Tips:

• Don’t rush the onion caramelization — it's the key to great flavor.

• You can use vegetable broth for a vegetarian version, but beef broth gives the richest taste.

• Gruyère is the traditional cheese, but feel free to use your favorite melty cheese.