French Onion Soup

Peel and thinly slice the onions. Aim for about 1/4 inch thickness.

In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium-low heat.

Add the sliced onions, salt, and sugar to the pot. Stir to coat the onions evenly.

Cook the onions, stirring occasionally, for 60-90 minutes, or until they are deeply caramelized and golden brown. Adjust heat as needed to prevent burning. If they start to stick, add a tablespoon of water or broth to deglaze the pot.

Pour in the vermouth and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the alcohol has evaporated.

Pour in the beef broth and add the fresh thyme. Bring the soup to a simmer.

Reduce the heat to low, cover the pot, and let the soup simmer for at least 30 minutes to allow the flavors to meld.

Season with salt and freshly ground black pepper to taste.

Slice the baguette into 1/2-inch thick rounds.

Arrange the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side, or until golden brown and crisp. Watch carefully to prevent burning.

Ladle the hot soup into oven-safe bowls. Ensure the bowls are on a baking sheet to catch any spills.

Place one or two toasted baguette slices on top of the soup in each bowl. Generously cover the toasts and soup with shredded Gruyere cheese.

Place the baking sheet with the bowls under a preheated broiler for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on it to prevent burning.