- Slice the Onions into about 1/4″ slices.
- In a large stockpot, heat the butter and olive oil, then add the onions and cook over medium heat. Stir them around about every 10 minutes. After 25-30 minutes, they will start to develop some color and caramelize. Keep cooking them until they are a dark amber color and are sweet. Season the onions with salt and pepper. Add the Worcestershire sauce, beef broth, bay leaf, and thyme. Bring to a boil, then simmer for 45 minutes.
- While the soup simmers, slice the baguette and rub with olive oil. Sprinkle with salt and pepper and toast under the broiler.
- When the soup is ready, ladle it into individual oven proof dishes, top with 1-2 sliced of toasted baguette, and about 1/4 C of shredded gruyere. Place under broiler until cheese is melty and starting to brown. Serve immediately.
By: Liz Buuck @Buuck Farms Bakery