Instructions
1. Caramelize the Onions
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In a large heavy-bottomed pot or Dutch oven, melt butter and olive oil over medium heat.
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Add the sliced onions and sprinkle with sugar. Cook, stirring occasionally, for about 10 minutes until softened.
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Reduce heat to medium-low and continue cooking, stirring every 10–15 minutes, until the onions are deeply golden brown and caramelized — about 45–60 minutes.
2. Build the Soup
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Add minced garlic and cook for 1 minute until fragrant.
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Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let simmer until the wine is reduced by half.
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Add beef broth, thyme sprigs, bay leaf, Worcestershire sauce (if using), and brandy (if using). Season with salt and pepper.
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Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove thyme sprigs and bay leaf. Taste and adjust seasoning.
3. Make the Crispy Shallots
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While the soup simmers, toss shallot rings in flour and salt until lightly coated. Shake off excess flour.
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Heat about 1 inch of vegetable oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).
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Fry shallots in batches until golden and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while warm.
4. Assemble and Serve
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Preheat the broiler.
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Ladle the soup into oven-safe bowls set on a baking sheet.
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Top each with a slice of toasted baguette, sprinkle generously with grated Gruyère.
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Broil until the cheese is melted and bubbly with golden spots, about 2–4 minutes.
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Garnish each bowl with a handful of crispy shallots and a few fresh thyme leaves.
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Serve immediately.
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