Easy Homemade French Onion Soup

Melt butter on a Dutch oven or any large pot. Add chopped onions and cook on medium heat until fully caramelized. This process will take roughly 40–45 minutes. Stir occasionally in the beginning and often toward the end. About 38–40 minutes into the process, add sugar and garlic and continue stirring.

When onions are medium brown (not burned) and fully caramelized, add flour to slightly thicken the broth; stir. Add wine and, using a wooden spoon, scrape up every bit of onion that may be attached to the bottom of the pan. Add beef stock, fresh thyme and partially cover the pot, allowing it to simmer for 15 minutes.

Meanwhile, turn oven to 400ºF degrees. Slice baguette and brush each slice with olive oil on both sides. Bake for about 5 minutes or until golden and toasted. Remove baguette from oven and switch oven to broil.

Scoop the French onion soup into oven safe bowl. Place 2 slices of toasted baguette on top of the soup and generously cover the baguette and soup with shredded Gruyere cheese. Place the oven safe bowls on a baking sheet to catch any drippings from the melted cheese and broil for about 3 minutes or until cheese is completely melted and ooey gooey delicious!