Soupe à l'oignon with Goat Cheese & Prosciutto

Caramelizing Onions

1. 1In a large heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
2. 2Cook slowly, stirring occasionally, for 45-60 minutes, until the onions are deeply golden brown and caramelized. Be patient, this step is crucial for flavor.
3. 3Add minced garlic and cook for another 2 minutes until fragrant.

Building the Soup

1. 1Increase heat to medium-high. Pour in the dry white wine and scrape up any browned bits from the bottom of the pot (deglaze).
2. 2Let the wine reduce by half, about 5 minutes. Stir in the beef broth, fresh thyme, and bay leaf.
3. 3Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld. If using, stir in the cognac or brandy during the last few minutes of simmering.
4. 4Remove the bay leaf. Season with salt and pepper to taste.

Preparing Toppings

1. 1While the soup simmers, preheat your oven to 375°F (190°C).
2. 2Place the prosciutto slices on a baking sheet and bake for 8-10 minutes, or until crispy. Drain on paper towels and crumble.
3. 3Arrange baguette slices on a separate baking sheet. Toast in the oven for 5-7 minutes, until lightly golden. Top each toasted baguette slice with crumbled goat cheese.
4. 4Return the baguette slices with goat cheese to the oven for another 2-3 minutes, until the cheese is slightly warmed and softened.

Serving

1. 1Ladle the hot soup into oven-safe bowls. Carefully place one or two goat cheese toasts on top of each serving.
2. 2Garnish with crispy prosciutto before serving.