Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6 to 8
Submitted by Steve
- 1/4 cup butter
- 4 onions, sliced (about 8 cups)
- 2 garlic cloves, chopped or minced
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup red wine, about 1/3 bottle
- 1/3 cup all-purpose flour
- 8 cups beef broth
- 1 French boule or baguette
- 8 ounces grated Gruyere cheese
DIRECTIONS
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt, and pepper. Cook until the onions are soft and caramelized, about 20 to 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the liquid has mostly evaporated, about 5 minutes. Discard the bay leaves. Add the flour and stir. Turn the heat to medium low and cook for 10 minutes.
Add the beef broth and bring the heat back to medium. Bring to a boil and then reduce to low heat and simmer for 10 minutes. Add salt and pepper to taste.
Ladle the soup into broiler safe bowls, top each with bread and then with cheese. Set the oven to broil and put the bowls into the oven within 8 inches of the heat. Place them on a cookie sheet if that makes it easier. Remove when the cheese is melted and the bread is toasted, being careful not to burn the toast.
Optionally, you can use Swiss or Monterrey Jack in place of the Gruyere cheese.
