Ingredients

The following ingredients have 4 Servings
  • 1/4 cup unsalted butter
  • 5 yellow onions (thinly sliced)
  • 4 cloves garlic (finely chopped)
  • 2 bay leaves
  • 3-4 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine
  • 3 tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette (sliced)
  • 1/2 pound grated Gruyere

Instruction

  • Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
  • Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.
  • Dust the onions with flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
  • Next, add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the toasts with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float the Gruyere toasts on top.