Ingredients:
4 large onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
4 cups beef or chicken broth
1 cup dry white wine
1 teaspoon thyme leaves
4 slices French bread
1 cup grated Gruyère cheese
Instructions:
In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onions, sugar, salt, and pepper, and stir to combine.
Reduce the heat to low, and cook the onions for 20-25 minutes, or until they are very soft and caramelized, stirring occasionally.
Sprinkle the flour over the onions and stir to coat. Cook for 1-2 minutes, or until the flour is lightly browned.
Slowly pour in the broth and white wine, stirring constantly to prevent lumps from forming. Add the thyme leaves, and bring the soup to a simmer.
Reduce the heat to low and let the soup simmer for 10-15 minutes, or until thickened.
Preheat the broiler.
Toast the bread slices and set aside.
Ladle the soup into ovenproof bowls and place a toast slice on top of each bowl. Sprinkle the grated Gruyère cheese over the toast slices.
Place the bowls under the broiler and broil for 2-3 minutes, or until the cheese is melted and bubbly.
Serve hot.
