# Ingredient list:
→ Vegetables
01 - 3.3 pounds yellow onions, thinly sliced
→ Fats
02 - 3.5 tablespoons unsalted butter
→ Liquids
03 - 6.3 cups beef or vegetable broth
→ Bread & Cheese
04 - 1 baguette, sliced
05 - 4.2 ounces Gruyère cheese, grated
# How to Make It:
01 - Melt the butter in a large heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring frequently, until deeply golden and caramelized, approximately 30 to 35 minutes.
02 - Pour the broth into the pot, stirring to scrape up browned bits from the bottom. Bring to a simmer and cook gently for 10 minutes to meld flavors.
03 - Preheat the oven broiler. Arrange baguette slices on a baking sheet and toast them until golden brown on both sides.
04 - Ladle the soup into oven-safe bowls. Place a toasted baguette slice atop each bowl, sprinkle generously with grated Gruyère, and broil for 2 to 3 minutes until the cheese is bubbling and golden.
05 - Serve the soup immediately, handling the bowls carefully as they will be hot.
