Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter
  • 3 pounds onions (sliced (I use a mixture of red and yellow onions))
  • 3 cloves garlic (minced)
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup dry red wine (like merlot, malbec or cabernet)
  • 4 cups beef broth
  • 4 cups low-sodium chicken broth
  • 12 ounces French baguette (sliced (about 12 slices))
  • 3 cups grated gruyere cheese
  • kosher salt
  • freshly ground black pepper

Instruction

  • Place oven-safe bowl or crocks on a rimmed baking sheet.
  • Over medium heat, melt the butter in a heavy bottom pot. Add in the onions, garlic, thyme, bay leaves and a pinch of salt and pepper. Cover and cook for 30 minutes, stirring halfway through.
  • Uncover and continue to cook, stirring occasionally for an additional hour. Increase the heat under the pot to medium-high until the onions are a deep golden brown, about 15 minutes. Pour in the wine and reduce by half.
  • Then pour in the beef and chicken broth and bring to a simmer. Once bubbly, reduce the heat to low and simmer, uncovered for 30 minutes. Taste and season with kosher salt and black pepper. (for me it was 1-1/2 teaspoons of kosher salt and 1/4 teaspoon black pepper)
  • Ladle about a half cup of the soup into the crocks. Place one slice of french bread onto soup, top with a little cheese and then ladle in more soup. Float another slice of bread on top and divide the remaining cheese over top. note: the two slices of bread is totally optional, we love it but you can of course do the one slice.
  • Preheat your broiler, once hot- slide the pan holding the soups underneath. Broil until the cheese has melted and is slightly golden brown.
  • Top with snipped fresh chives and serve immediately.