Ingredients
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic clove cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground pepper
- 1 cup dark wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
Directions
Melt the stick of butter inside a large pot over medium heat. Add some onions. garlic clove, bay leaves, thyme, and pepper and salt and prepare before the onions are extremely soft and caramelized, about 25 minutes. Add some wine, provide a boil, lessen the heat and simmer before the wine has evaporated and also the onions are dry, about a few minutes. Discard the bay leaves and thyme sprigs. Dust the onions using the flour and provide them a stir. Turn heat lower to medium low therefore the flour does not burn, and prepare for ten minutes to prepare the raw flour taste. Now add some beef broth, bring the soup to a simmer. and prepare for ten minutes. Season, to taste, with pepper and salt.
When you are prepared to eat, preheat the broiler. Arrange the baguette slices on the baking sheet in one layer. Sprinkle the slices using the Gruyere and broil until bubbly and golden brown, three to five minutes.
Ladle the soup in bowls and float some of the Gruyere croutons on the top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Place the bowls in to the oven to toast the bread and melt the cheese.