Ingredients

• 6 large yellow onions, halved and thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1½ teaspoons fine sea salt
• 1 teaspoon granulated sugar (encourages caramelization)
• 2 teaspoons fresh thyme leaves (plus more for garnish)
• ½ cup dry white wine (or dry sherry for depth)
• 8 cups beef stock (or rich vegetable broth for vegetarian)
• 1 bay leaf
• Freshly ground black pepper, to taste
• 1 baguette, sliced into ½” rounds
• 1½ cups grated Gruyère (Comté or Emmental also work)

Instructions

1. Caramelize the onions (the sacred step)
   In a heavy pot or Dutch oven, melt butter with olive oil over medium-low heat. Add onions, salt, and sugar. Stir occasionally for 45–60 minutes, until deeply golden and meltingly soft.

   This is the heart of the soup. Don’t rush it.

2. Add the wine & herbs
   Increase heat slightly and deglaze with white wine, scraping the fond. Stir in thyme and bay leaf; simmer 5 minutes to reduce.
3. Pour in the stock
   Add stock, bring to a gentle boil, then reduce to a low simmer. Cook uncovered 30 minutes. Season with black pepper.
4. Toast the bread
   Heat oven to 400°F (200°C). Toast baguette slices on a sheet pan until crisp, 8–10 minutes.
5. Assemble & broil
   Ladle soup into oven-safe bowls. Top each with a toast and a generous snowfall of Gruyère. Broil until bubbling and gold, 2–3 minutes.

Why we love it—

Beauty in simplicity. Not rushed—just quiet renewal in a bowl.