- 3 pounds (around 6 large yellow onions, peeled and thinly sliced long, root to stem
- 4 tablespoons olive oil
- Salt to taste
- 1/2 cup butter (use plant based for dairy-free
- 8 cups of beef stock (I do not recommend veggie stock, the flavor is just nowhere near rich enough)
- 1/2 bottle of red wine
- 1 tablespoon of loose, fresh thyme OR 1/2 teaspoon dried thyme (more to taste)
- 1/2 teaspoon ground black pepper (I prefer freshly ground)
- 3 heaping tablespoons of flour (can use gluten-free)
- 8 slices French bread or baguette cut 1-inch thick
- 1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan (leave this out for vegan or sub for vegan cheese)
- Optional: 2 TBSP of brandy or bourbon
1: Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil and stick of butter.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
Once browned, add the minced garlic while cooking for 1 more minute.
2: Deglaze the pot with red wine (or vermouth): Add the wine (or vermouth) to the pot and make sure to unstick anything stuck to the bottom of the pot. Wait until the wine has cooked down and the onions are essentially fairly dry.
3: Add seasonings and stock: Cover pot, lower heat, and bring to a simmer for around 30 minutes.
Remove the bay leaves add the more salt if needed and add brandy or bourbon if you’re using.
4: French bread slices: Toasting is optional. I typically don’t. if you wish, cover baking sheet with parchment paper or foil and turn your oven on broil.
Brush both sides of the French bread or baguette slices lightly with butter or olive oil (around 2 table spoons).
Put in the oven and toast until lightly browned, about 2 minutes. Be sure to watch them carefully because it is easy to burn things on broil. Remove from oven.
5 Serve: To serve, ladle soup into an oven safe ramekin and place on or two pieces of bread onto the top of each bowl of soup. Place cheese on top of the bread and place in the oven for a broil for around a minute, until cheese is melted. You must watch carefully.
