French Onion Soup

Thinly slice the yellow onions.

In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat.

Add the sliced onions to the pot, season with salt and pepper, and stir to coat.

Cook the onions, stirring occasionally, until they soften. Add the fresh thyme leaves.

Continue to cook the onions low and slow, stirring periodically, for 45-60 minutes until they are deeply caramelized, jammy, and dark brown.

Add the minced garlic and cook for one more minute until fragrant.

Deglaze the pot by pouring in the white wine and scraping all the browned bits (fond) from the bottom of the pot.

Pour in the beef broth and add the Worcestershire sauce. Stir to combine.

Bring the soup to a simmer and let it cook for at least 15 minutes to allow the flavors to meld.

While the soup simmers, prepare the croutons. Slice the baguette, brush with melted butter, and season with garlic powder and pepper. Toast in the oven until golden and crisp.

Preheat your broiler. Ladle the soup into oven-safe bowls.

Top the soup with a layer of shredded Gruyère cheese, then place two croutons on top. Add a slice of provolone and finish with another generous layer of Gruyère.

Place the bowls on a baking sheet and broil for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown.

Carefully remove from the oven, let cool for a few minutes, and serve hot.