A comforting and flavorful onion soup topped with cheesy croutons, perfect for a cozy meal.
In a Dutch oven, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the soup.
Add the sliced onions and salt, and cook covered until softened, stirring occasionally.
Stir occasionally to prevent the onions from sticking to the pot.
Uncover and continue cooking the onions until they are golden and caramelized.
Cook over low heat for even caramelization.
Stir in the flour and cook for 2 minutes to remove the raw taste.
Stir constantly to prevent lumps from forming.
Add the beef broth, red wine, thyme, and black pepper. Simmer partially covered for 30 minutes.
Partially covering the pot allows the soup to reduce slightly, intensifying the flavor.
Preheat the oven to 375°F. Mix olive oil with garlic powder and brush onto both sides of the baguette slices.
Use a pastry brush for even application of the oil mixture.
Place the bread slices on a baking sheet and bake until toasted, turning once.
Keep an eye on the bread to prevent burning.
Preheat the broiler. Heat the soup to a simmer on the stovetop.
Stir the soup occasionally to ensure even heating.
Ladle the soup into broiler-safe bowls, top with toasted bread slices and shredded Gruyere cheese.
Ensure the cheese covers the bread completely for a bubbly topping.
Place the bowls on a baking sheet and broil until the cheese is melted and bubbly.
Watch closely to avoid over-browning the cheese.
Serve the soup hot, garnished with fresh thyme if desired.
Serve immediately for the best texture and flavor.
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