6 ample yellow onions, finely sliced

2 garlic cloves, finely chopped

50g unsalted butter

2 tablespoons of olive oil

1 teaspoon of sugar

2 tablespoons of flour

1.5 liters of beef broth

1 cup of dry white wine

Salt and freshly milled black pepper, as per preference

1 baguette

200g Gruyère cheese, shredded


Initiate the caramelization of onions: In a generously sized pan, infuse the butter and oil over moderate heat. Introduce the onions, garlic, and sugar. Stir occasionally and allow it to cook until the onions are tender and beautifully caramelized. This should take about 30 minutes.

Thickening the soup: Sprinkle flour over the caramelized onions and integrate well. Continue to cook for another 2 minutes to eliminate the raw flavor of flour.

Incorporation of broth and wine: Gradually introduce the beef broth and white wine, while stirring consistently. Season with salt and freshly milled black pepper. Allow the soup to simmer and let it cook for approximately 30 minutes.

Preparing the bread and cheese topping: As the soup simmers, cut the baguette into thick slices and give them a light toasting in the oven.

Assemble and broil: Portion out the soup into oven-safe bowls. Place a toasted baguette slice atop each bowl, followed by a generous sprinkle of the shredded Gruyère cheese. Broil in the oven until the cheese effervesces and turns a golden brown hue.