This hits the spot every time I make it! It’s the perfect season for this soup!

1. In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions, garlic, sugar, salt, and pepper. Cook, stirring frequently, until the onions are caramelized and golden brown, about 25-30 minutes.
2. If using brandy or sherry, stir it into the caramelized onions and cook for another 2-3 minutes until most of the liquid has evaporated.
3. Transfer the onions to your slow cooker. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir well to combine.
4. Cover and cook on low for 6-8 hours, allowing the flavors to meld and develop.
5. When ready to serve, preheat your oven’s broiler. Place the sliced baguette on a baking sheet and toast under the broiler until golden brown on both sides.
6. Ladle the hot soup into oven-safe bowls. Top each bowl with two slices of toasted baguette and a generous sprinkle of grated Gruyere cheese.
7. Place the bowls on the baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes. Serve immediately, being careful with the hot bowls.