French Onion Soup with Red Wine

Heat a large saucepan over medium-low heat, combining melted butter and olive oil. Add sliced onions and minced garlic; sprinkle a small amount of salt and black pepper over the mixture to enhance flavor. Cook the onion-garlic combination in the hot butter-oil mixture, stirring every 10 minutes to prevent it from browning too quickly and losing its caramelized flavor, approximately 1 hour.

Next, add a spoonful of brown sugar and a few sprigs of thyme to the caramelized onions; allow the sugar to dissolve into the onions, creating a rich and savory base for the soup. After about 2 minutes, pour in a glass of red wine; bring the mixture to a boil while scraping the browned residue from the bottom and sides of the pan with a wooden spoon; continue to simmer for an additional 5 minutes.

Now, add a ladle of beef stock to the soup; cook for an additional 10 minutes. Season the soup with a pinch of salt and black pepper to taste.

To finish, preheat your oven's broiler to its highest setting. Arrange 5 oven-safe ramekins on a baking sheet, leaving space between each one for even cooking.

Divide the soup evenly among the ramekins. Place a slice of French bread on top of each portion; cover with a slice of Swiss cheese and sprinkle with Parmigiano-Reggiano cheese for added flavor.

Finally, cook the soups under the preheated broiler until the cheese is melted and golden brown, taking about 2 to 3 minutes.