Things needed:
1-tsp. of olive oil
1/2 teaspoon of sugar
Two minced garlic cloves and a quarter teaspoon of salt
- Thinly slice four big yellow onions.
unflavored butter, three teaspoons
8 quarts of meat broth
50% dry thyme, 1/2 teaspoon
a single bay leaf
Adjust with salt and pepper, if desired.
1 ring of baguette, cut to a thickness of 1 inch
Two cups of Gruyère cheese, shredded
Follow these steps:
Turn the Onions into Caramel:
Melt the butter and olive oil in a big Dutch oven or pot with a sturdy bottom over medium heat.
After chopping the onions, add the sugar and salt. The onions should be caramelized to a deep golden brown color, which should take 30–40 minutes of cooking time with constant stirring. Turn down the heat to avoid burning.
Make a broth and add garlic:
For a minute, or until aromatic, stir in the minced garlic.
Combine the dried thyme and bay leaf with the beef stock and pour it in. The soup should boil for a few minutes before being reduced to a simmer for twenty to twenty-five minutes.
After tasting, add more salt and black pepper if needed.
Whip Up the Bread Crust:
