Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter (unsalted)
  • 6 medium onions (skin removed, sliced thin)
  • 2 teaspoons salt
  • 2 teaspoons all purpose flour
  • 1/2 cup dry white wine
  • 6 cups beef broth (homemade roasted beef stock is ideal)
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • salt and pepper (as desired)
  • serve with shredded emmentaler cheese and toasted baguette

Instruction

  • In a heavy bottom pot over medium high heat, melt the butter. Add onions and salt and cook undisturbed until liquid starts to release and the onions get limp, about 7-10 minutes. Stir the onions and continue to cook, stirring once every 5 minutes, until they start to brown. After about 30 minutes, reduce heat to low and continue to stir every 5 minutes. Continue to repeat this process, scraping the bottom of the pan every time you stir, until the onions are a very dark brown, for a total of about 50 minutes to 1 hour of cooking time.
  • Sprinkle the flour over the browned onions, stir, and allow to cook for about 10 minutes to cook away any starchy flavor.
  • Add the wine, stir, and cook until the liquid nearly all evaporates, about 5 minutes.
  • Add the beef broth, thyme, bay leaf, salt and pepper. Stir and allow to heat to a simmer temperature, at least 15 minutes. Adjust salt and pepper, as needed. Remove and discard the bay leaf.
  • Serve the soup hot with the shredded cheese and toasted bread.