French Onion Soup | Classic & Hearty

Peel the onions, halve them, and cut into strips about 5 mm thick.

In a large pot, heat butter and oil over high heat. Add half of the onions and sauté vigorously, stirring constantly, until golden brown. As soon as the bottom starts to stick slightly, deglaze with a few tablespoons of water to loosen the fond. Repeat this process 2-3 times until the onions have an even, deep golden color.

Add the remaining onions and sauté until soft, stirring (these do not need to brown further). Sprinkle in the sugar and let it caramelize for one minute.