A traditional French onion soup with a garden twist. It has rich beef broth, caramelized onions, and melted Gruyere cheese on top of a crusty baguette.
Ingredients: 4 large onions, thinly sliced. 2 tablespoons butter. 2 tablespoons olive oil. 4 cups beef broth. 1/2 cup dry white wine. 1 tablespoon balsamic vinegar. 1 teaspoon sugar. 1 teaspoon dried thyme. Salt and pepper to taste. 4 slices of baguette. 1 cup shredded Gruyere cheese. Fresh thyme leaves for garnish.
Instructions: Put butter and olive oil in a large pot and heat them over medium-low heat. Add the sliced onions and cook, stirring every now and then, for about 30 minutes, until the onions turn caramelized. Add the white wine, sugar, dried thyme, salt, and pepper, along with the beef broth. Allow the flavors to blend for another 20 minutes. Warm up the broiler. Put soup in bowls that can go in the oven. Put a slice of baguette on top of each bowl and sprinkle a lot of Gruyere cheese on top of that. Spread the bowls out on a baking sheet. Broil for two to three minutes, or until the cheese is bubbly and golden. Before serving, sprinkle with fresh thyme leaves.