- Cooking Time:
- Preparation Time:
- 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.
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