Ingredients:
- 3 tbsp butter
- 2 tbsp olive oil
- 3-4 large yellow onions, thinly sliced
- 1 quart beef broth (organic preferred)
- 1 cup dry white wine
- A splash of sherry
- 1 tbsp all-purpose flour
- Slices of French bread, toasted with garlic rub
- Gruyère cheese, freshly grated
- Fresh thyme and bay leaves
- Salt and black pepper to taste
Preparation Method:
- In a heavy-bottomed pot, combine butter and olive oil over medium heat.
- Add the sliced onions and a pinch of salt, cooking them down slowly, stirring occasionally for 35-45 minutes until they reach a deep caramel color.
- Pour in the white wine and sherry, stirring to deglaze the pan, and allow the alcohol to cook off for a few minutes.
- Sprinkle flour over the onions, stirring until it’s fully incorporated.
- Gradually add the beef broth. Toss in a couple of sprigs of thyme and a few bay leaves for the aromatic base. Let the soup simmer gently, allowing the flavors to meld.
- Taste and season with salt and pepper as needed. For an added depth of flavor, consider a splash of Worcestershire or soy sauce.
- Continue to cook for an additional 15 minutes.
- While the soup simmers, toast the French bread slices until they are golden and crispy.
- To serve, ladle the soup into bowls, place the toasted bread on top, and cover generously with grated Gruyère.
- Place under the broiler for a few minutes until the cheese is melted, bubbly, and slightly browned.
Serve this heartwarming soup hot and enjoy the perfect balance of rich broth, sweet caramelized onions, toasty bread, and melted cheese. It’s a labor of love that’s absolutely worth the wait!
