Deeply caramelized onions are the whole point here, slow-cooked for hours in a savory beef broth until they turn jammy and richly flavored with garlic, thyme, and bay leaf. A splash of white wine deglazes the pan and builds even more depth into that broth before everything melds together in the slow cooker. The real payoff is the topping: bubbling, golden-brown Gruyère melted under the broiler until it's spotted and irresistible, piled generously over each crock. This is the kind of low-effort, high-reward soup that fills the kitchen with incredible smells all day long. It's a comforting, crowd-pleasing dinner that works beautifully for a gluten free table, and it's easy to make your own with the toppings you love.
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Melt the butter with the olive oil in a 12-inch skillet over medium heat until the butter is foamy. Add the sliced onions, sugar, 1 tsp salt, and 1/2 tsp pepper, and stir to coat. Cook, stirring every 5–7 minutes, until the onions are deeply golden and jammy, about 25–30 minutes. If the onions begin to stick or scorch, add a splash of water and scrape up the browned bits.
Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Pour in the white wine and scrape up any browned bits from the bottom of the pan, cooking until the wine is nearly evaporated, about 2 minutes.
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