French Onion Rice

Ingredients:

• 2 large yellow onions, sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 4 cups beef broth
• 1 bay leaf
• 1 thyme sprig
• Salt and pepper to taste
• 1 cup grated Gruyère cheese
• Crusty bread for serving

Instructions:

1. Caramelize the onions: In a large pot over medium heat, melt butter and olive oil. Add sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown. This may take 30-45 minutes.
2. Deglaze the pan: Add dry white wine to the pot and scrape up the browned bits from the bottom. Let the wine reduce by about half.
3. Add broth and herbs: Stir in beef broth, bay leaf, and thyme sprig. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the flavors have melded.
4. Season and adjust: Season with salt and pepper to taste. Remove the bay leaf and thyme sprig.
5. Serve: Ladle the soup into bowls. Top with grated Gruyère cheese and a slice of crusty bread. Broil in the oven until the cheese is melted and bubbly.

For a thicker soup: You can add a tablespoon of cornstarch mixed with 2 tablespoons of water to the soup and simmer for a few minutes until thickened.

For a vegetarian option: Replace the beef broth with vegetable broth.

To make it ahead: Prepare the soup up to step 4 and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.

Enjoy your rich and comforting French Onion Soup!