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Then, add the onions to the simmer pot.
Toss in some olive oil and butter, then add some salt and pepper.
become the heat to low and simmer for 10 to 12 hours, or until the onions become a golden color.
Combine the thyme leaves, balsamic vinegar, beef stock, and stir.
Continue cooking, covered, over low heat for a further 6-8 hours. Taste and season with salt and pepper; brandy is optional.
Set the oven temperature to 350°F, or 180°C.
Arrange the bowls of soup on a baking sheet after spooning them with the soup.
Add a toasted slice of bread and a sprinkling of Gruyere cheese to top off each dish.
To melt the cheese, bake for 20 to 30 minutes. Broil for two or three minutes longer to get a golden crust.
Enjoy a hot cup of soothing French onion soup as soon as it has cooled somewhat. Caramelized onions, fragrant broth, and creamy cheese come together in perfect harmony to create a dish that will warm your heart and satisfy your hunger. Have fun!
