Cook slowly, stirring often, for 45–60 minutes, until deeply golden brown and jammy. Do not rush this step—it’s crucial for flavor.
2. Deglaze and Build Flavor:
Stir in the garlic and cook for 1 minute.
Add the wine and stir, scraping up any brown bits on the bottom of the pot. Let reduce slightly, about 5 minutes.
3. Add Stock & Herbs:
Pour in the beef stock. Add thyme and bay leaf.
Bring to a simmer, then reduce heat and let simmer gently, uncovered, for 30 minutes.
Season with salt and pepper to taste. Remove the thyme and bay leaf.
4. Assemble and Broil:
Preheat your broiler.
Ladle soup into oven-safe bowls.
Top each with a toasted baguette slice (or two), then cover generously with grated cheese.
Place bowls on a baking sheet and broil until the cheese is melted, bubbly, and golden—about 3–5 minutes.
Serving Tip:
Let it cool just a minute or two—it will be lava-hot. A small side salad with a sharp vinaigrette balances the richness perfectly.
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