Ingredients
Units
Scale
- 3 lbs sweet onions, halved and thinly sliced
- 6 tablespoons unsalted butter
- 3 tablespoons all purpose, unbleached flour
- 1 cup red wine
- 8 cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper to taste
- 1 baguette, thinly sliced
- 1 1/2 cups Gruyère cheese, grated
Instructions
- In a large pot, melt butter over medium heat. Add the onions and cook until they are very soft and caramelized, about 30 minutes, stirring to avoid any burning.
- Stir in the flour and cook about 1 minute, until golden. Pour in wine, scraping up any browned bits on the bottom of the pan. Reduce heat to a simmer, and cook until most of the wine has evaporated.
- Add the beef stock, thyme sprigs, and bay leaves.* Bring to a boil, reduce heat to a simmer, and cook another 30 minutes (until reduced by 1/4). When ready, remove from heat and take out the bay leaves and thyme sprigs. Add salt and pepper to taste.
- While soup is simmering, preheat the broiler. Brush the top of the baguette slices with a little olive oil and place on a baking pan. Broil for 2-3 minutes, until lightly toasted.
- When ready to eat, ladle soup into oven safe bowls, top with toasted baguette slices and Gruyère cheese. Place bowls on a baking sheet and broil for 2-3 minutes, until cheese is bubbling and golden.
- Remove from heat and let cool for 2 minutes. Top with fresh thyme and serve immediately.
Notes
Tie the thyme sprigs and bay leaves together with a little butcher twine for easy removal!
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes