Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp unsalted butter
  • 2 lbs onions, (sliced into half moons)
  • 1 lb leeks, (white and pale green parts, sliced into half moons, and washed thoroughly)
  • 4 oz shallots, (diced (about 2 large) )
  • 2 cloves garlic (minced)
  • 2 Tbsp Wondra flour ((or AP fkour))
  • 1 Tbsp light brown sugar, (packed)
  • 1 Tbsp sherry vinegar
  • 1 1/2 cups dry white wine
  • 1 quart beef stock
  • 1 Tbsp fresh thyme, (minced)
  • 1 bay leaf
  • kosher salt and freshly ground black pepper
  • 2 Tbsp port
  • 1 baguette, (sliced and lightly toasted)
  • 8 oz gruyere (thinly sliced or grated)

Instruction

  • Heat the butter over medium heat in a dutch oven or a large heavy-bottomed pot.
  • Add the onions and a dash of salt and cook over medium heat for 15 minutes. The onions should be very soft and pale golden.
  • Add the leeks, shallots, and garlic and continue to cook for an additional 15 minutes, stirring often. The mixture should be very soft and golden.
  • Reduce the heat to low, stir in the flour, and cook for 2 minutes. Add the light brown sugar, vinegar, and a pinch of salt and cook until onions are a deeply golden and very soft, an additional 15 mins.
  • Add the wine, bring to a boil, and then reduce to a simmer. Be sure to scrape up all the brown bits from the bottom of the pot as you deglaze with the wine.
  • Pour in the stock and stir in the thyme, bay leaf, salt and pepper (to taste). Cover and simmer for 30 mins.
  • Add the port and simmer uncovered an additional 5 mins.
  • Slice the baguette into rounds and lightly toast in the oven or a toaster.
  • Ladle the soup into oven safe bowls or crocks, top with a couple of rounds of toasted baguette and slices or a good sprinkling of the grated gruyere.
  • Turn your broiler up to high and broil the tops until melted and golden brown. Serve immediately.