Peel and thinly slice the onions. To do this, cut parallel to the grain of the onion.

In a heavy bottom pot or Dutch oven, over medium heat, add the butter and olive oil. Once the butter has melted, transfer the sliced onions into the pot and add a pinch of kosher salt.

To caramelize the onions, continue cooking over medium heat, stirring frequently. This will take about 45 minutes, so do not rush the process.

Grate the Gruyere cheese while the onions are caramelizing.

Once the onions have caramelized, add the minced garlic and saute for another minute. Then, add the red wine and deglaze the bottom of the pot. Continue stirring until all the wine has been cooked out, about 6 minutes.

6. Once the wine has evaporated, add the beef stock, fresh thyme, and bay leaves. Bring the soup to a simmer and then reduce the heat to medium-low. Continue simmering for at least 30 minutes.

Meanwhile, slice the French baguette into half-inch thick slices. Preheat the oven to 400 degrees Fahrenheit. Brush the slices with olive oil and transfer them onto a baking tray. Bake for 6-8 minutes, or until golden brown and crispy. Set the bread aside.

Taste the soup and adjust the salt and pepper to your liking. Remove the bay leaves and thyme sprigs.

Ladle the French onion soup into oven-safe bowls, leaving space for the croutons and cheese. Place a couple of slices of bread on top of each bowl, and then top them with shredded Gruyere cheese.

Bring the soup back to the oven and broil on high for 2-3 minutes, or until the cheese is melted.

Garnish with fresh chives and serve.

This recipe is a great way to enjoy the classic French onion soup. The caramelized onions give the soup a rich, sweet flavor that is balanced by the beef broth and red wine. The Gruyere cheese and bread add a delicious gooeyness that makes the soup even more comforting. Enjoy it with a glass of red wine and you will feel like you're in a French bistro. Buen provecho!