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Ingredients:
- 4 slices baguette, toasted
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 6 cups thinly sliced onions
- 1 bay leaf
- 1 ½ cups grated Gruyère cheese (or Swiss)
- 4 cups vegetable broth (or mushroom broth)
- 6 sprigs fresh thyme (leaves removed)
- 2 tablespoons butter
Instructions:
- Heat the butter and olive oil in a large deep skillet or pot over medium heat.
- Add the sliced onions, thyme leaves, and bay leaf. Reduce heat to low and cook slowly, stirring every 8–10 minutes. Sprinkle in about 1 teaspoon of salt to help release moisture. Continue cooking for 40–45 minutes, until deeply golden and caramelized.
- Add a splash of broth to deglaze the pan, scraping up any browned bits.
- Pour in the remaining broth, bring to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes and season with salt and black pepper to taste.
- Preheat the broiler and ladle the soup into oven-safe bowls.
- Place one toasted baguette slice on top of each bowl.
- Sprinkle grated cheese generously over the bread.
- Broil for 3–5 minutes, until the cheese is melted, bubbly, and lightly golden.
- Serve hot, garnished with extra thyme if desired.
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