Ingredients Jump to Instructions ↓

  1. 1/2 cup unsalted butter

  2. 4 onions, sliced

  3. 2 garlic cloves, chopped

  4. 2 bay leaves

  5. 2 fresh thyme sprigs Kosher salt and freshly ground black pepper

  6. 1 cup red wine , about 1/2 bottle

  7. 3 heaping tablespoons all-purpose flour

  8. 2 quarts beef broth

  9. 1 baguette, sliced

  10. 1/2 pound grated Gruyere

Instructions Jump to Ingredients ↑

  1. 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 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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