Add the butter and oil to a medium sized dutch oven or heavy bottom pot. Allow butter to melt and then add the thinly sliced onions with a dash of salt.
2 tablespoon butter, 2 tablespoon olive oil, 3 medium onions
Cook on medium heat until softened, stirring often. Once softened reduce heat to medium low and continue to cook for 30 to 40 minutes. Stirring often during this whole process.
Once the onions have become slightly browned add the garlic and allow to soften for 2 minutes. Next add the red wine and brandy and continue to simmer on low until wine is reduced to half.
2 cloves garlic, ¼ cup dry red wine, 1 tablespoon brandy
Add the beef broth, salt and pepper. Bring to a boil, then cover and simmer for 1 hour.
32 oz beef broth, ¼ teaspoon black pepper, ¼ teaspoon salt
After the hour, add the soup to an oven soup bowl like a ramekin or french onion soup bowl. Top with two slices of the baguette and then top with shredded gruyere cheese.
4 slices low carb french baguette, ¼ cup gruyere cheese
Place bowls on a baking sheet and broil in the oven for about 4 minutes just to get the cheese topping nice and bubbly. Serve with a sprig of thyme on top (optional)
Crispy Baguette Slices
Slice baguette into ½ inch slices and brush both sides with olive oil. Place on baking sheet and bake in the oven at 400°F for 3-5 minutes, flipping halfway through. Once out of the oven rub each baguette with a half clove of garlic.
½ clove garlic, 1 tablespoon olive oil
(Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Top Tip: If you don't have oven safe bowl you can place the cheese on top of the baguette slices while on the baking sheet and melt in the oven. Then just simply top the soup with the crusty and cheesy baguette slices.