Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
4 large yellow onions, thinly sliced
2 tablespoons butter
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
6 cups beef or vegetable broth
1/2 cup dry white wine (optional)
Baguette slices, toasted
Gruyere or Swiss cheese, grated
Fresh parsley, chopped (for garnish)
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Instructions:
In a large skillet, melt the butter with the olive oil over medium heat.
Add the sliced onions to the skillet and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 30-40 minutes.
Add the minced garlic, dried thyme, bay leaf, salt, and black pepper to the skillet, and cook for an additional 1-2 minutes until fragrant.
Transfer the caramelized onion mixture to a slow cooker.
Pour in the beef or vegetable broth and white wine (if using), stirring to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors have melded together.
When ready to serve, preheat the oven broiler.
Ladle the soup into oven-safe bowls and top each with a few slices of toasted baguette.
Sprinkle a generous amount of grated cheese over the baguette slices.
Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes.
Garnish with chopped parsley before serving