Ingredients

The following ingredients have 6 Servings
  • 4 large yellow onions, (see notes for pound conversion)
  • 2 large sweet onions (Vidalia)
  • 6 Tablespoons butter
  • 2 sprigs fresh thyme
  • 2 Bay leaves
  • ¾ cup dry white wine (Chardonnay or Pinot Grigio)
  • 3 tablespoons flour (optional)
  • 4 cups beef broth (high quality is key)
  • 1 beef bouillon
  • 1.5 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • Salt/Pepper (to taste)
  • 1 baguette
  • 3 Tablespoons olive oil (optional)
  • 6 slices Gruyere cheese

Instruction

  • Slice the onions into ¼-inch slices, (no thinner). They'll reduce in size quite a bit and you don’t want them to be too stringy. (Using a mandoline slicer makes this much easier).
  • Melt the butter in a large soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth.
  • Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
  • The onions will caramelize slowly, roughly 1 hour. Stir them every 10-15 minutes. As the onions caramelize, they may leave some brown residue at the bottom of the pot. Add a splash of wine and use a silicone spatula to 'clean' the bottom of the pot. Repeat as needed throughout the cooking process
  • When the onions are nearly done, sprinkle flour over them and cook for 2 minutes. Add any remaining wine and increase the heat to medium-high. Toss the onions more frequently. They are done when they are richly brown and sweet.
  • Add the beef broth, beef bouillon, chicken broth, Worcestershire sauce, bay leaves and thyme. Simmer over medium heat for 45 minutes with the lid cracked.
  • While the soup simmers, preheat the oven to 350° F.
  • Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
  • Increase the oven temperature to 450° F. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
  • Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
  • Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve!