French onion soup is a worldwide classic and a big favorite in my house. The deep, somewhat sweet and umami flavors with the saltiness from the gruyere is a party in my mouth. I like to serve some extra crispy slices of cheesy bread slices, to add some extra texture. French onion soup is normally an appetizer, but somehow it always transforms itself to a main course, when I make it at home. Perfect for a meatless Monday or any other day.

Serves 6 as an appetizer

Ingredients:

2 tablespoons butter, salted
1 tablespoon olive oil
5 onions, thinly sliced
4-5 fresh thyme sprigs
1 bay leave
1 garlic clove
1 cup (2½ dl) white wine
1 liter (4 cups) beef broth

Topping:

1 baguette, sliced
½ pound gruyere cheese

Directions:

Melt the butter in a large pot over medium heat. Add olive oil, onions, and thyme, and cook until the onions are soft and caramelized, this will take about 25 minutes. You want to get a good caramelizing on the onions, this will make the flavors more deep and more complex. Add the wine, broth, garlic and bay leave. Bring the soup to simmer. Let the soup simmer for about 10 minutes. Season to taste. Discard thyme sprigs, garlic and bay leave.

Preheat the oven to 400℉ (200℃). Spread the baguette slices on a baking sheet, sprinkle with some olive oil. Toast the bread for about 10 minutes until golden and crispy.

Preheat the boiler.

Pour the soup into ovenproof cups or bowls. Place 1-2 bread slices on top, and sprinkle a good amount cheese on top. Place the soup under the boiler and heat until the cheese has melted and turned golden and bubbly.

Serve the soup immediately.

Enjoy!