Стъпки

1. 1Heat butter + olive oil in a heavy pot. Add sliced onions, cook over medium-low heat 35-40 min, stirring often, until deep amber. Patience is the recipe.
2. 2Sprinkle in flour, stir 1 min. Pour in wine, scrape up the brown bits at the bottom.
3. 3Add broth, thyme, bay leaves. Simmer 20 min.
4. 4Discard bay. Ladle soup into oven-safe bowls.
5. 5Float baguette slices on top, mound with grated gruyere.
6. 6Broil 3-5 min until cheese is bubbly and starting to char at the edges. Eat carefully — it's lava-hot.