A classic French Onion Soup made with caramelized onions, rich beef broth, and topped with a crusty baguette and melted Gruyère cheese.

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In a large pot, melt butter with olive oil over medium heat. Add sliced onions, sugar, and salt.
Cook onions, stirring frequently, until caramelized and golden brown, about 30-40 minutes.
Add garlic and cook for another minute. Stir in white wine to deglaze the pan and simmer until reduced by half.
Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Season with salt and pepper to taste.
While soup simmers, preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast until golden.
Ladle soup into oven-safe bowls, top with a slice of toasted baguette and a generous handful of Gruyère cheese.
Place bowls under broiler until cheese is melted and bubbly, about 2-3 minutes. Serve hot.