French onion soup

Instructions

1. In a large pot over medium heat, melt the butter with the olive oil. Add the sliced onions, sugar, and salt.
2. Cook the onions, stirring occasionally, until they are deeply caramelized and golden brown, about 40 minutes.
3. Increase the heat to high and add the white wine. Stir, scraping up any browned bits from the bottom of the pot, until the wine is reduced by half.
4. Add the beef broth, bay leaf, and thyme to the pot. Bring to a simmer, then reduce the heat to medium-low and cook for 30 minutes. Season with salt and pepper to taste.
5. Preheat the broiler. Arrange the baguette slices on a baking sheet and broil until golden brown, about 2 minutes per side.
6. Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and generously sprinkle with grated cheese.
7. Place the bowls on a baking sheet under the broiler until the cheese is melted and bubbly, about 3-5 minutes.
8. Carefully remove from the oven and serve the soup hot.