Classic Onion Soup with Gruyere Cheese

Ingredients:

• 1 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1 large onion, sliced ​​into thin half rings
• 1 large red onion, thinly sliced ​​into half rings
• 1 tbsp. sugar
• 1 teaspoon dried thyme
• 2 bay leaves
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 0.5 cups of port wine
• 6 cups lightly salted beef broth
• 1 (5 cm) parmesan rind
• Toasted bread crumb or 4 slices of sourdough baguette, 2.5 cm thick, for croutons
• Round bread with crumb cut out, for serving (optional)
• 8 slices Gruyere cheese

Preparation:

1. In a large saucepan or wok, melt the butter and olive oil over medium-high heat. Add the sugar and onion and cook for 10 minutes, until the onion is golden. Add the bay leaf, thyme, salt, and black pepper. Stir everything together. Cook for another minute, until translucent. Pour in the port and cook until the liquid is absorbed.
   
   Then pour in the broth and Parmesan rind, bring everything to a boil. Reduce the heat, loosely cover the pan with a lid, and simmer for 20 minutes.
2. Preheat oven with grill function to 200°C.
   
   Remove the bay leaf and Parmesan rind from the soup and ladle it into ovenproof bowls or round bread. Place the bowls on a baking sheet, top with a slice of bread, and top with a piece of Gruyère. Grill for 2-3 minutes, until the cheese is crisp and bubbly.
   
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