Ingredients
- 1/2 cup unsalted butter
- 5 onions sliced (I use a mixture of white and yellow)
- 6 garlic cloves chopped
- 2 bay leaves
- 4 fresh thyme sprigs
- Sea salt and freshly ground black pepper
- 1.5 cups red wine
- 6 cups beef stock
- Baguette Slices
- 1 cup grated Gruyere
Instructions
- Melt the stick of butter in a large pot over medium heat. Add the onions, bay leaves, thyme, and salt and pepper. Cook until the onions are very soft and caramelized, stirring every 5-10 minutes. Do this for at least an 1 hour (longer is better). Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5-10 minutes.
- Add the beef stock, 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.
- Ladle the soup in bowls and float several of the Gruyere topped baguette slices on top.Put the bowls into the oven to toast the bread and melt the cheese.