A delightful twist on the classic French Onion Soup, featuring rich flavors and a comforting presentation.
Melt the butter in a medium saucepan over low heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the sliced onions to the saucepan and cook slowly, stirring occasionally, until they are golden brown and caramelized, about 25 minutes.
Stir the onions frequently to prevent them from burning and ensure even caramelization.
Stir in the minced garlic, thyme, salt, and pepper, and cook for an additional 5 minutes.
Adding the garlic later prevents it from burning and becoming bitter.
Pour in the beef broth and bring to a simmer. Cover and let it cook for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the soup bowls inside.
Ladle the soup into ovenproof bowls, top each with a slice of baguette, and sprinkle generously with shredded Gruyere cheese.
Use a crusty baguette to prevent it from becoming too soggy.
Place the bowls on a baking sheet and bake in the oven until the cheese is melted and bubbly, about 5 minutes.
Keep an eye on the cheese to ensure it doesn't burn.
Carefully remove the bowls from the oven and serve the soup hot.
Use oven mitts to handle the hot bowls safely.
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