Ingredients

The following ingredients have 4 Servings
  • 6 tablespoon unsalted butter
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 large yellow onions (thinly sliced)
  • 1 teaspoon sugar
  • 6 sprigs fresh thyme
  • 32 ounces high quality beef stock
  • 1 1/2 tablespoons dry vermouth
  • 8 slices sourdough baguette (sliced into 1/2" thick pieces and lightly toasted)
  • 8 ounces shredded gruyere cheese
  • salt and pepper to taste

Instruction

  • Place a large pot over medium heat and melt butter and oil together. Add onions and season with salt and pepper.
  • Lower heat to low and cook down and caramelize for 20 minutes, occasionally stirring.
  • Increase heat to medium-high, add thyme sprigs, sugar and season with salt and black pepper. Continue to cook down for an additional 15 minutes. Stirring frequently.
  • Add stock and vermouth and bring the soup to a simmer. Simmer for about 15 minutes. Adjust seasoning as needed.
  • Discard the thyme stems and ladle soup into 4 oven safe bowls.
  • Place bowls onto a baking sheet and top each soup with 2 slices of bread followed by 2 ounces shredded cheese.
  • Turn broiler on high. Broil for about 1 minute, or until the cheese begins to bubble and brown. Serve immediately.