Classic French Onion Soup

• 22 large onions, sliced 1/4-inch thick
• 28 g2 tbsp butter
• 1 splash1 splash avocado oil
• salt and pepper
• 3 cloves3 cloves garlic, minced
• Italian seasoning
• fresh thyme
• 3 cubes3 cubes beef bouillon
• 475 ml2 cup water
• 45 ml3 tbsp chicken bouillon
• 1 splash1 splash balsamic vinegar
• all-purpose flour
• 235 ml1 cup additional broth (as needed)
• 22 bay leaves

Croutons

• thin sourdough bread
• butter, for spreading

Topping

• Gruyère cheese, shredded

Instructions

1. 1 Slice the onions into 1/4-inch-thick slices, discarding the tough outer layer. In a large pot over low heat, melt 2 tablespoons of butter with a splash of avocado oil. Add the onions, season lightly with salt and pepper, and caramelize slowly over low heat for about 45 minutes to 1 hour, stirring occasionally, until deeply golden and fragrant.
2. 2 When the onions are nearly caramelized, add the minced garlic, a pinch of Italian seasoning, and a little fresh thyme. Stir in a splash of balsamic vinegar and cook for a minute. Crush and add 3 beef bouillon cubes. Dissolve chicken bouillon in 2 cups of water and add to the pot. Sprinkle in a little all-purpose flour, stir well, then pour in the broth. Add 2 bay leaves, bring to a gentle boil, and simmer for 15–25 minutes, adding extra broth as needed.
3. 3 While the soup simmers, butter thin slices of sourdough bread and toast in the oven, flipping occasionally, until crisp and golden. Shred a generous amount of Gruyère cheese.
4. 4 Ladle the finished soup into oven-safe bowls. Float croutons on top, then pile on a generous layer of shredded Gruyère. Place under the broiler for about 5–8 minutes until the cheese is melted, bubbly, and caramelized. Serve immediately.