Ingredients
- 6 yellow onions (about 1.2 kg)
- 4 tablespoons (60 grams) unsalted butter
- 3 cloves garlic, minced
- ½ cup (120 ml) white wine
- 8 cups (2 liters) beef stock
- 1.5 tablespoons soy sauce
- 1 bay leaf
- 5 sprigs thyme
- kosher salt to taste
- 4–8 baguette slices
- 2 cups (230 grams) gruyere cheese*, shredded
Instructions
- Peel and thinly slice the onions in half circles.
- In a large pot over medium heat, melt the butter. Add the onions and cook until dark golden brown and caramelized (about 45-60 minutes), stirring often.
- Add the garlic and cook for two minutes.
- Stir in the wine to deglaze the pot, scraping up any browned bits from the bottom.
- Pour in the beef stock and soy sauce. Add the bay leaf and thyme. Bring to a slight boil, reduce heat and simmer for about 15 minutes. Remove the bay leaves and thyme. Season with salt and pepper to taste.
- While the soup is simmering, preheat the oven to 400 F (200 C). Toast the baguette slices in the oven for about 8-10 minutes or until golden. Remove from the oven and set aside.
- Turn the oven to broil. Ladle the soup into individual oven-safe bowls. Top with a baguette slice and generously sprinkle with grated cheese. Broil for about 2-3 minutes or until the cheese has melted.
- Alternatively, if you don’t have individual oven-safe bowls, you can broil the toasts with cheese for a few minutes and then add them to the soup.
Notes
Cheese: if you can’t find gruyere, swiss cheese makes a great substitute.