Peel those onions — yes, it’s teary business, but it’s worth it. Slice them into thick rings or half-moons, whatever makes your soul happy. Smash or mince that garlic, too. If you’re adding potatoes or corn, cut those into bite-sized chunks.

Heat olive oil and butter in a big pot over medium heat. Toss in the onions and garlic. Stir occasionally, letting them soften and slowly caramelize. Babe, this part is where your kitchen starts smelling like heaven. Be patient — we’re going for golden, sweet, soft onions, not sad, soggy mush.

Once the onions are caramelized just right, pour in your broth. Give it a gentle stir, scrape the bottom (all those yummy browned bits = flavor jackpot), and season with salt and pepper. Optional: add fresh herbs or a pinch of sugar if your onions need a lil’ sweetness boost.

This is the part where you can get creative. Toss in halved potatoes, corn chunks, or pre-cooked sausage links. Cover the pot and let it simmer on medium-low heat until everything is tender and infused with onion-y goodness — usually about 20–25 minutes.

Give it a taste and adjust seasoning if needed. Maybe a little more salt, maybe a sprinkle of fresh herbs. The smell alone will make you want to eat it straight from the pot, but resist for a sec — it’s better after it’s rested a bit.

Dish it out family-style or in individual bowls. If you’re feeling extra, drizzle a little olive oil on top or sprinkle with fresh parsley. And babe, don’t forget crusty bread on the side — it’s literally a must.