Ingredients

The following ingredients have 4 Servings
  • 8 tbsp unsalted butter (1 stick)
  • 8 medium yellow onions (sliced)
  • ½ cup dry white wine
  • 8 cups beef stock
  • 1 tbsp thyme (chopped, plus a little extra for garnish)
  • 1 tbsp Kosher salt
  • 6 slices bread (i.e., from a baguette, toasted)
  • 2 cups Gruyere cheese (shredded or sliced)

Instruction

  • Melt butter in large pot (Dutch oven works very well) over medium heat.
  • Add the onions.
  • Stir frequently (about every 10 to 15 minutes) for about 1 hour until the onions turn a dark brown color.
  • Add the wine and scrape (deglaze) the bottom of the pan with a spatula. Bring to a strong simmer for 4 to 5 minutes.
  • Add stock, thyme, and salt. Bring to a simmer for 15 minutes. Taste, and add more salt, if necessary.
  • Turn on the broiler. Ladle the soup into bowls.
  • Add a toasted piece of bread on top of the soup, and then place a handful of grated Gruyere cheese over the top.
  • Place under broiler and cook for about a few minutes, until cheese is golden on top (keep an eye on it, don't let it burn!).
  • Remove from oven and garnish with chopped thyme. Serve at once.