A delightful twist on the classic French Onion Soup, enhanced with rich flavors and a touch of thyme.
Melt the butter in a large pan over medium heat.
Using unsalted butter allows you to control the salt level in the soup.
Add the sliced onions and brown sugar to the pan. Cook over low heat, stirring occasionally, until the onions are caramelized and golden brown.
Caramelizing the onions slowly brings out their natural sweetness.
Stir in the thyme and flour, cooking for an additional 2 minutes.
Ensure the flour is evenly mixed to avoid lumps.
Pour in the beef broth and sherry. Bring to a simmer and cook for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Preheat the broiler. Slice the baguette and toast the slices lightly on a baking sheet.
Toasting the baguette prevents it from becoming soggy in the soup.
Top each baguette slice with shredded Gruyère cheese and broil until melted and bubbly.
Keep an eye on the broiler to prevent the cheese from burning.
Ladle the soup into bowls, place the cheesy baguette slices on top, and garnish with parsley.
Serve immediately to enjoy the soup at its best temperature.
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