Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds onions ((about 3 large onions), thinly sliced)
  • 3 Tablespoons butter
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons all-purpose flour
  • 6 cups low-sodium beef broth
  • 1/2 cup white wine
  • 1/2 teaspoon dried thyme
  • 1 piece celery (just a small chunk, not the whole rib)
  • 2 bay leaves
  • 8 slices French Baguettes
  • 4 Tablespoons butter (melted)
  • 2 cloves garlic (, halved)
  • 1 cup Gruyère cheese (, fresh grated)
  • 1/3 cup freshly grated parmesan cheese

Instruction

  • Add butter and onions to a large pot over medium heat. Season with a little salt and pepper and cook until softened. 
  • Add sugar and continue to gently stir until onions become golden brown and caramelized, about 25 minutes. Careful to not let them burn! Maintain a medium to medium-low heat.
  • Add the flour and cook for 3 more minutes. 
  • Add beef stock, wine, thyme, celery and bay leaves. Cook partially covered for 30 minutes.
  • Preheat oven to 350 degrees F. 
  • Arrange bread on a baking sheet and brush with melted butter on both sides. 
  • Bake for 15 minutes, flipping to the other side half way through. Remove from oven and rub a cut clove of garlic onto each piece of bread.
  • Turn oven to BROIL.
  • Remove bay leaves and the piece of celery from the soup and ladle soup into 4 oven proof bowls. 
  • Place the toasted bread on top of each bowl. Depending on the size of your bowls you may need two slices of bread. 
  • Sprinkle the tops generously with both types of cheese. Broil until the cheese is browned and bubbling. Bon Appetite!
  • Leftovers will keep stored in the refrigerator for 3-4 days.  Toast fresh bread and cheese when reheating.