Deeply caramelized onions are the whole point here — cooked low and slow until they turn jammy, sweet, and deeply golden, then built into a rich, savory broth with garlic, a splash of wine, and fresh thyme. That long, patient caramelization is what gives this soup its signature depth, and it comes together beautifully whether you're serving it in crocks for a dinner party or just craving something warm and restorative on a cold night. Gruyère gets broiled on top until it's molten and deeply browned in spots, with crisp, golden bread underneath soaking up all that oniony broth. The result is a bowl that's rich, savory, and satisfying in every spoonful, with that irresistible pull of melted cheese in every bite. It's a great pick for a gluten free table, especially with a topping that toasts up just as golden and crisp as the original.
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Melt the butter with 1 tbsp olive oil in a large Dutch oven over medium heat until the butter is foamy and just beginning to subside. Add the sliced onions and 1 tsp kosher salt, stirring to coat. Cook, stirring every 5 minutes, until the onions have softened and released most of their liquid, about 20 minutes.
Reduce the heat to medium-low, sprinkle in the sugar, and continue cooking, stirring every 8–10 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep golden-brown and jammy throughout, 40–50 minutes more. If the pot looks dry or the fond is darkening too quickly, add a splash of water (2–3 tbsp) and scrape up the bits.
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