Easy French Onion Soup Recipe

Start by peeling and slicing the onions into 1/8” thick slices
900 g sweet onions
Add a tablespoon of butter and oil to a pot and warm on medium-high heat.
1 tbsp unsalted butter, 1 tbsp olive oil
Once the butter starts bubbling, add half of the onions to the pot. Stir to coat in the oil and butter. Cook down for about 10 minutes. You can cook all of the onions all at once but I find it easier to split it up into two batches. The less you stir the more the onions will brown just keep a close eye to make sure they don’t burn.
900 g sweet onions
Move the cooked onions into a bowl and set them aside. Repeat steps 2 and 3 for the remaining onions.
Add all the cooked onions back to the pot with the thyme and stir.
900 g sweet onions, 4 fresh thyme sprigs
Optional: Add the wine and cook down for about 5 minutes.
1/3 cup Red wine
Add the stock, salt and pepper and cover and simmer for another 20 minutes.
900 ml Beef stock, 1 tsp salt, 1 tsp ground black pepper
While the soup is cooking, turn the oven to 400°F.
Cut the baguette into ½-inch thick slices.
½ a baguette
Toast the bread on a cookie sheet for 10 minutes.
Once the soup is done cooking, pour some into oven-safe bowls, and top with a toasted slice of baguette and a slice of Swiss cheese. Add back to the oven for 5 minutes.
4 Swiss cheese slices, ½ a baguette