Ingredients

The following ingredients have 4 Servings
  • 2 large onions (thinly sliced; white or Spanish onions work well)
  • ¼ cup unsalted butter
  • 2 fresh thyme sprigs
  • 2 garlic cloves (minced)
  • 2 to 3 tablespoons all-purpose flour
  • ¾ cup red wine
  • 32 ounces low-sodium beef broth
  • 2 bay leaves
  • Salt and pepper (to taste)
  • Baguette (sliced into bite sized pieces)
  • 4 ounces Gruyere cheese (shredded off the block)

Instruction

  • Place the onions, butter and thyme in a large pan and heat over low heat. Cook over low heat, stirring occasionally, until the onions are soft, translucent, and begin to caramelize, about 45 minutes to an hour. Just before the onions finish cooking, add the garlic and saute for another 30 seconds to a minute.
  • Dust the mixture with flour and stir to combine. Cook for an additional 5-7 minutes to cook out the raw flour flavor.
  • Add the wine and stir so onions and wine are mixed. Cook for 10-15 minutes over low-medium heat, stirring occasionally. The liquid will reduce some but should not completely evaporate.
  • After the alcohol evaporates from the wine, pour in the beef broth and add the bay leaves. Stir to combine and bring to a boil. Once mixture begins to boil, reduce heat to a simmer and cook for 20 stirring occasionally. Taste, and add salt and pepper if desired.
  • While the soup simmers, place the cubed baguette onto a large baking sheet. Transfer the baking sheet to the oven and bake at 250°F for 10 to 15 minutes to warm and dry the bread slightly or at 350°F to toast the bread. 
  • After the soup has simmered, ladle it into individual, oven-safe bowls. Place several toasted bread pieces into each bowl of soup, and top with shredded cheese (about 1 ounce each). 
  • Place the bowls on a baking sheet or in a baking dish for easy handling. Transfer the pan to the broiler, and broil for 4-5 minutes or until the cheese is melted and bubbly.
  • Enjoy immediately! See post for storage options.