French Onion Soup | Classic & Hearty

Peel the onions, halve them, and cut into slices about half a centimeter thick.

In a large pot, heat butter and oil strongly. Add half of the onions and fry vigorously, stirring constantly, until golden brown. As soon as the onions threaten to stick to the bottom of the pot, deglaze with a few tablespoons of water. Repeat this process two to three times until the onions have an even, golden color.

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