Ingredients:

  • 3 tablespoons unsalted butter (45 ml), plus more for greasing ramekins
  • 3 tablespoons olive oil (45 ml)
  • 3 large yellow onions, thinly sliced (about 3 lbs / 1.36 kg)
  • 1 teaspoon granulated sugar (5 ml)
  • 1/2 teaspoon kosher salt (2.5 ml), plus more to taste
  • 1/4 teaspoon freshly ground black pepper (1.25 ml), plus more to taste
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry (60 ml)
  • 8 cups beef broth (2 liters), low sodium preferred
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 slices baguette, about 1 inch thick
  • 1 clove garlic, halved
  • 8 ounces Gruyère cheese, shredded (about 2 cups / 225 g)

Instructions:

  1. Melt butter and olive oil in the Dutch oven over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden brown and caramelized (about 45-60 minutes). Reduce heat as needed to prevent burning.
  2. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Cook until sherry is mostly evaporated (about 2 minutes).
  4. Add beef broth, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat and simmer for at least 30 minutes to allow flavors to meld.
  5. Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet and bake until lightly toasted (about 5-7 minutes). Rub each slice with a halved garlic clove.
  6. Preheat broiler. Grease ramekins. Remove thyme and bay leaf from the soup. Ladle soup into ramekins. Top each ramekin with a garlic crouton and a generous amount of Gruyère cheese. Broil until cheese is melted and bubbly, and lightly browned (about 2-3 minutes). Watch carefully to prevent burning.
  7. Let cool for a few minutes before serving to avoid burning your mouth!