👨‍🍳 조리법

1. 1

   In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes, until deeply caramelized and golden brown.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Sprinkle flour over the onions and stir to coat. Cook for 1-2 minutes, stirring constantly.

4. 4

   Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until mostly evaporated.

5. 5

   Add beef broth, thyme sprig, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 1.5 hours, to allow flavors to meld.

6. 6

   Season the soup with salt and pepper to taste. Remove thyme sprig and bay leaf.

7. 7

   While the soup simmers, toast the baguette slices until golden brown and crisp. You can do this in a toaster, under the broiler, or in a dry pan.

8. 8

   Ladle the hot soup into oven-safe bowls.

9. 9

   Top each bowl with a few slices of toasted baguette. Sprinkle generously with grated Gruyere and Parmesan cheese.

10. 10

    Place the bowls under a preheated broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.