Baked French Onion Soup Rich and Flavorful Delight

Ingredients

• 4 large yellow onions, thinly sliced
• 4 cups beef broth (or vegetable broth for a vegetarian option)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup shredded Gruyère cheese
• 1 cup shredded mozzarella cheese
• 6 slices crusty baguette

Instructions

1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring frequently, until the onions are soft and deeply caramelized, about 25-30 minutes.
2. Stir in the dried thyme and flour, cooking for an additional 2 minutes to slightly cook off the flour.
3. Gradually add beef broth to the pot, stirring continuously to prevent clumping. Bring the soup to a simmer and allow it to cook for 15 minutes, allowing flavors to meld.
4. While the soup simmers, preheat your oven to 350°F (175°C).
5. Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes until lightly golden. Flip halfway for even toasting.
6. Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of toasted baguette, ensuring they sit on top of the soup.
7. Generously sprinkle Gruyère and mozzarella cheese over the bread, covering it thoroughly.
8. Carefully place the soup bowls on the middle rack of the preheated oven. Bake for about 15 minutes or until the cheese is melted and bubbly, with a few spots beginning to brown.
9. Remove from the oven and let it cool slightly before serving. Enjoy the aromatic blend of flavors!