Don’t LOSE this Recipe 😋

Ingredients:

• 4 large onions, thinly sliced
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups beef broth
• 1/2 cup dry white wine (optional)
• Salt and black pepper, to taste
• 1 baguette, sliced
• 2 cups shredded Gruyère or Swiss cheese

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Instructions:

1. Caramelize the onions:
   In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions and stir to coat them evenly.
2. Add sugar:
   Sprinkle sugar over the onions to help with caramelization. Cook for 25-30 minutes, stirring often, until onions are golden brown and caramelized.
3. Add garlic and flour:
   Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and stir well. Cook for another 2 minutes to remove the raw flour taste.
4. Add liquids:
   Slowly pour in beef broth and white wine (if using), stirring constantly to combine. Bring to a boil.
5. Simmer:
   Reduce heat and let the soup simmer for 20-30 minutes. Season with salt and black pepper to taste.
6. Prepare the bread:
   While the soup simmers, preheat your oven broiler. Place baguette slices on a baking sheet and toast under the broiler until golden brown. Remove and set aside.
7. Assemble and broil:
   Ladle hot soup into oven-safe bowls. Place a toasted baguette slice on top of each and sprinkle generously with shredded cheese. Place bowls under the broiler until cheese is melted and bubbly, about 2-3 minutes.
8. Serve:
   Carefully remove from oven and serve hot.

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💡 Notes:

✔️ For deeper flavor, use yellow onions and let them caramelize slowly without rushing.
✔️ Gruyère is traditional, but Swiss or mozzarella can be used.

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