INGREDIENTS

• 2 Tablespoons unsalted butter, plus more for baguette
• 1 Tablespoon olive oil
• 5 medium yellow onions, thinly sliced
• 1 teaspoon sea salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 2 large garlic cloves, minced
• 1 Tablespoon Worcestershire sauce
• 1 cup dry white wine
• 5 fresh thyme sprigs
• 8 cups low-sodium chicken broth
• 1/2 baguette, sliced 1/2-inch thick
• 8 ounces Gruyère cheese, grated

HOW TO MAKE IT

1. In a 5.5-quart Staub Dutch oven, melt butter and olive oil over medium heat.
2. Add onions, salt, and pepper; cover and cook until soft, 15–20 minutes.
3. Remove lid and cook until onions are deeply caramelized. Stir in Worcestershire sauce.
4. Preheat oven to 375°F. Add garlic, sauté 1 minute, then deglaze with wine.
5. Add thyme and broth, simmer 30 minutes. Adjust seasoning.
6. Toast baguette slices in oven until golden. Increase oven to 450°F.
7. Ladle soup into mini Staub Dutch ovens, top with bread and cheese.
8. Bake until cheese is melted and bubbly. Serve hot with thyme garnish.