4 large onions (thinly sliced)
2 tablespoons butter
1 tablespoon olive oil
4 cups beef broth (or vegetable broth for a lighter version)
1/2 cup dry white wine (optional)
2 cloves garlic (minced)
2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
1/2 teaspoon sugar (to caramelize the onions)
4 slices of French baguette
1 1/2 cups grated Gruyère cheese (or Swiss cheese)
Instructions:
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