Primary Ingredients
2 pounds medium yellow onions, peeled and sliced thin
2 garlic cloves, minced
10 sprigs of fresh thyme
1 bay leaf
4 tablespoons butter
2 teaspoons flour
1 cup dry white wine
6 cups beef stock or broth
4 ¾ inch pieces of baguette-cut crosswise
4 pieces sliced Gruyere cheese
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
Primary Technique
- Melt the butter in a heavy-bottomed pot. Add the onions, thyme, and bay leaf and cook over low heat until the onions turn golden brown, stir frequently.
- Add the flour and garlic and cook for 2 minutes, stirring constantly. Add the white wine and cook until almost dry. Add the beef stock and bring to a boil, then reduce to a
simmer, cook an additional 30 minutes. - While the soup is simmering, place the baguette slices on a sheet pan. In a preheated 425°F oven, toast on both sides until dry and crisp.
- Ladle the finished soup in heat-proof crocks. On top, layer baguette, sliced Gruyere, and grated Parmesan. Place the crocks under the broiler until the cheese is melted
and slightly browned. - Remove from oven. Serve immediately.
