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Rich French onion soup topped with crusty bread and melted Gruyère is a deeply savory, family-favorite comfort bowl. This classic bistro dish transforms simple onions into an extraordinary meal.
Peel and thinly slice all onions. In a large heavy pot over medium-low heat, melt the butter with the olive oil.
Add the sliced onions, sprinkle with 1 tsp kosher salt, and cook slowly, stirring often, until very soft and deep golden brown, about 35–40 minutes. Adjust heat as needed to avoid scorching.
Stir in the fresh thyme, black pepper, and dry white wine, scraping any browned bits from the pot. Simmer for 2–3 minutes until the wine has mostly evaporated.
Pour in the beef broth. Raise heat to medium-high and bring to a simmer; reduce heat and cook gently 20–25 minutes for flavors to meld. Taste and adjust salt as needed.
While soup simmers, toast baguette slices under the broiler until golden. Ladle hot soup into oven-safe bowls, float toasts on top, mound with Gruyère, and broil until cheese is bubbling and browned at the edges.
