French Onion Soup

Peel and slice the onions into thin half-moons.

Heat a mixture of butter and oil in a heavy-bottomed pot or deep skillet.

Add the onions and cook over medium heat, stirring occasionally, until they start to soften and become translucent.

Once the onions are soft and transparent, add a pinch of salt and sugar to speed up the caramelization.

Keep cooking until the onions turn a deep golden-brown color.

Sprinkle in the flour and stir well, cooking for a couple of minutes.

Carefully pour in the white wine, stirring as you go.

Add black pepper and hot broth, stir, and bring to a boil.

Lower the heat and simmer gently for 15–20 minutes.

Slice the baguette and toast it in a dry pan until crispy.