Ingredients Jump to Instructions ↓

  1. 2 large yellow onions , chopped (1/4 - 1/2-inch pieces)

  2. 2 red onions , chopped (as above)

  3. 4 shallots , chopped

  4. 2 leeks , halved lengthwise and sliced (white part only)

  5. 1 cup scallion , sliced (white part only, save greens for the croutons)

  6. 1 garlic clove , minced salt & fresh ground pepper, to taste

  7. 4 tablespoons olive oil

  8. 2 cups red wine

  9. 8 sprigs fresh thyme

  10. 1 gallon beef stock

  11. 127504 by txzuckerbaeckerin

  12. 1 French baguette , sliced into 1/2-inch thick coins

  13. 3/4 cup shredded gruyere cheese

Instructions Jump to Ingredients ↑

  1. In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.

  2. Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.

  3. Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating. ?


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