This soup is always so comforting and it is pretty economical to make. You need to make sure you have a good beef stock for the base and you also need to let your onions caramelize well in order to be completely successful. Allow yourself the proper time for this so your soup is excellent! Here is what you are going to need:
6 large white onions – thinly sliced
1/4 cup unsalted butter
1 TBS sugar
2 garlic cloves – minced 8 cups beef stock
1/2 cup red wine
1 TBS fresh thyme leaves or 1 tsp. dried
2 bay leaves
4 toasted pieces of baguette
1 cup shredded Gruyere cheese
Salt & Pepper
Melt the butter in a large pot. Add the onion and start caramelizing – stirring occasionally. Cook for 15 minutes and add the sugar. Mix well and continue cooking until onions are deep amber but not burned – about 40 minutes.
Add the garlic and cook for about 2 minutes until fragrant. Add the stock, wine, thyme and bay leaves. Season to with salt and pepper – to taste.
Bring soup to a simmer and cook for about 20 minutes. Ladle soup into oven proof bowls. Top with baguette and shredded cheese. Place the soup under the broiler and melt and brown the cheese. Serve and enjoy!