Step-by-Step Instructions

• In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add 4 cups of thinly sliced yellow onions and stir gently to coat. Cook for about 30-40 minutes, stirring occasionally, until the onions turn golden brown and develop a sweet aroma.
• Once the onions are beautifully caramelized, pour in 1 cup of dry white wine, scraping the bottom of the pot to lift all those tasty caramelized bits. Let it simmer for about 5 minutes until the wine reduces by half.
• Now, stir in 8 cups of rich beef broth and 2 teaspoons of fresh thyme into the pot. Increase the heat to bring the mixture to a gentle boil. Then, reduce the heat to low and allow it to simmer for another 30 minutes.
• While the soup is simmering, preheat your oven to 400°F (200°C). Slice a baguette into thick pieces and toast them on a baking sheet until they are golden brown, about 10 minutes.
• Divide the hot soup into oven-safe bowls, then place the toasted baguette slices on top. Generously sprinkle 1-2 cups of shredded Gruyère cheese over the bread. Place the bowls under the broiler for about 5 minutes, or until the cheese is bubbly and golden brown.
• Once your irresistibly rich French onion soup is ready, carefully remove it from the oven. Allow it to cool slightly before serving. Enjoy!