(45min-1 hr)
Ingredients
Yellow and/or Red Onions (6)
butter (1 stick)
brown sugar (~3 tbsp.)
white flour (~3 tbsp)
beef broth (94oz)
red wine (half a bottle)
salt
pepper
thyme (fresh or dried)
bay leaf* (not absolutely necessary)
Gruyere cheese (you can also use regular swiss!)
grated parmesan cheese
bread* (can be sour dough, french bread, baguette, italian bread - you choose!)
Oven Safe Bowl
Preheat oven to 425 degrees.
Peel and halve onions. Then slice into your preferred level of thickness.
Melt the stick of butter in a big pot. Then add the onions. Stir often and cover the onions to let steam cook every so often for about 10 minutes until they are close to a clear color.
Add brown sugar (usually I just "eye" the amount of sugar I put in. It should be just enough that every onion gets a tiny bit of sugar on it). Stir the onions in the sugar for about 1 min. Then add the flour (the onions should be lightly coated). Stir that for about 1 minute.
Season with salt, pepper, and thyme. Mix around. Add beef broth and red wine. Add bay leaf. Cook on medium-high heat for 10-15 minutes. Then put on simmer while you prepare the cheese and toast. The longer you let it simmer the better the soup*
Slice bread into small pieces and toast to lightly brown. Shred your desired amount of cheese.
Put toast at bottom of the oven safe bowl (OR wait until after you pour in the soup, if you like the bread cheesier choose the latter). Pour in soup. Top with shredded cheese. Put in oven for 10 minutes.
Top with grated cheese and serve!
*At this point, you can turn off the soup and just turn it on low heat 20 minutes before you want to serve it.
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