Ingredients:
- 4 large onions, thinly sliced
- 3 tablespoons of extra virgin olive oil (EVOO)
- 2 cloves of garlic, minced
- 4 cups of beef broth
- 1 cup of red wine (optional)
- 2 bay leaves
- 1 teaspoon of sugar
- Salt and black pepper to taste
- Baguette slices
- 1 1/2 cups of grated Gruyère cheese
Instructions:
- Heat the EVOO in a large pot over medium heat. Add the thinly sliced onions and cook slowly until they caramelize and turn golden brown, about 30-40 minutes.
- Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Sprinkle the sugar over the caramelized onions and cook for a few minutes until it's dissolved and the onions turn a deeper brown.
- Pour in the red wine (if using) to deglaze the pan, scraping up any brown bits from the bottom.
- Add the beef broth, bay leaves, salt, and black pepper. Bring the soup to a simmer and let it cook for about 20-30 minutes, allowing the flavors to meld.
- While the soup simmers, preheat your oven's broiler. Place baguette slices on a baking sheet and toast them until they are golden brown.
- Remove the bay leaves from the soup and discard them.
- Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of grated Gruyère cheese.
- Place the bowls under the broiler until the cheese is melted and bubbling, about 2-3 minutes.
- Carefully remove the bowls from the oven (they will be hot!), let them cool for a minute or two, and serve your delicious French Onion Soup with a drizzle of EVOO for an extra layer of flavor.