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Prep Time: 10 Minutes Cook Time: 100 Minutes |
Ready In: 110 Minutes Servings: 1 |
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Ingredients:
7 tablespoons unsalted butter, divided |
1 tablespoon olive oil |
3 pounds thinly sliced yellow onions |
4 thyme sprigs |
1 teaspoon sugar |
1/2 teaspoon salt |
1 tablespoon all-purpose flour |
1 cup white wine |
8 cups low-sodium beef broth |
1 baguette |
1 pound shredded gruyère cheese |
Directions:
1. Melt 4 Tbsp. unsalted butter and 1 Tbsp. olive oil in a large pot. Add 3 lb. thinly sliced yellow onions and 4 thyme sprigs; cook, covered, on medium-low heat for 20 minutes, stirring often.
2. Uncover, add 1 tsp. sugar and 1/2 tsp. salt. Cook, stirring often, until onions are deep brown and caramelized, 30 to 40 minutes. Add 1 Tbsp. all-purpose flour; cook for 2 minutes more, stirring.
3. Add 1 cup white wine and 8 cups low-sodium beef broth; stir up browned bits on bottom of pot. Lower heat and simmer for 30 minutes; stir occasionally. Season with pepper.
4. Preheat oven to 425ºF. Cut 1 baguette into 8 thick slices. Spread both sides with 3 Tbsp. unsalted butter; place on a baking sheet. Toast until golden on both sides, 5 to 8 minutes, turning over once.
5. Fill 8 bowls with soup. Place a slice of toast on top of each bowl. Divide 1 lb. shredded Gruyère on top. Set bowls on baking sheets; bake until cheese is bubbly, 5 to 10 minutes.
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