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  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs (I used 1/4 tsp dried thyme)
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle (3/4 cup merlot)
  • 3 heaping tablespoons all-purpose flour (2 tbsp flour)
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere (1 slice swiss, 1 slice provolone cheese and a sprinkle of parmesan)


  • Melt the stick of butter in a large pot over medium heat.
  • Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
  • Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
  • Discard the bay leaves and thyme sprigs.
  • Dust the onions with the flour and give them a stir.
  • Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
  • Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
  • Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler.
  • Arrange the baguette slices on a baking sheet in a single layer.
  • Sprinkle the slices with the Gruyere (or swiss/provolone/parmesan) and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float several of the Gruyere croutons on top.
  • Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.
  • Put the bowls into the oven to toast the bread and melt the cheese.

Categories: French  Soup 
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