Simple and delish but this soup takes some time … you can’t rush cooking the onions.
- 3 large white or yellow onions (about 5 cups of sliced onions total)
- 2 Tbsp Olive oil
- 2 Tbsp butter
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 – 2 cups beef stock
- 1 T flour
- 1/2 cup dry white wine
- 2 bay leaves
- 4 teaspoons of fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 4 inch-thick slices of French bread or baguette, toasted
- 1 cup of grated Swiss or Gruyere and a sprinkling of Parmesan
Melt the butter and olive oil in a large pot over medium low heat. Add the onions, bay leaves, thyme, and salt and pepper and cook until the onions with the pot covered for about 10 minutes are very soft. Take off cover, add garlic and continue cooking until onions are caramelized, about 25 minutes. Add flour and cook until the flour smell goes away, about 3 – 4 minutes. Add the wine to deglaze the pan. Reduce the heat and simmer until the wine has evaporated and the onions are dry, about 3 minutes. Discard the bay leaves and thyme sprigs. Add broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you’re ready to eat, preheat the broiler. Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Protip: We break up the pre-toasted bread into crouton size bites before we add it to the soup!