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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is one of my all time favorite soups. The one thing I do different from the classic is instead of adding a whole slice of toasted bread, I use croutons. Find it much easier to eat. Ingredients:
6 large yellow or red onions, thinly sliced (i sometimes use a combo of both) |
3 tbls. olive oil |
1/2 cup dry white wine or dry sherry |
1/2 tsp. sugar |
1/4-1/2 tsp. dried thyme |
1 bay leaf |
8 cups beef broth |
2 cloves garlic, minced |
salt and pepper to taste |
1 1/2 cups gruyere cheese, grated |
8 slices french bread, cubed and toasted |
Directions:
1. Over medium heat, add oil to heat.
2. Add onions, salt and pepper.
3. Cook, stirring occasionally
4. After 10 minutes add sugar and stir to combine
5. Cook another 15-20 minutes until onions are caramelized
6. Add garlic and cook for a minute
7. Add wine or sherry, thyme and bay leaf
8. Stir to combine
9. Add beef broth, stir to combine
10. Cover pan partially and simmer for half an hour
11. Season with salt and pepper
12. Remove bay leaf
13. Ladle soup into ovenproof soup bowls
14. Top each one with toasted croutons
15. Sprinkle gruyere top of croutons
16. Bake in oven at 400 until cheese is bubbling and melted
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