Ingredients:

  • lbs Yellow Onions, peeled, halved, and thinly sliced
  • Tbsp Unsalted Butter
  • Tbsp Olive Oil
  • tsp Granulated Sugar
  • Tbsp All-Purpose Flour
  • ½ cup Dry Sherry or Dry White Wine
  • cups High-Quality Beef Broth (Low Sodium)
  • Fresh Thyme Sprigs, tied together
  • large Bay Leaf
  • Salt & Freshly Ground Black Pepper, to taste
  • small loaf Baguette, sliced ½ inch thick
  • oz Freshly Grated Gruyère Cheese

Instructions:

  1. Melt butter and oil in a large, heavy-bottomed Dutch oven over medium heat. Add sliced onions, sugar, and a generous pinch of salt.
  2. Reduce heat to medium-low. Cook onions slowly for a full hour, stirring every 10-15 minutes initially, then every 5 minutes later on, until the onions are a deep, rich mahogany brown.
  3. Increase heat to medium. Sprinkle the flour over the onions and cook for 2 minutes, stirring constantly. Pour in the sherry/wine and scrape up all the browned bits (the fond) from the bottom of the pot. Cook until the liquid has almost evaporated.
  4. Pour in the beef broth. Add the thyme bundle and bay leaf. Bring to a gentle simmer. Cover partially and cook for 30 minutes to let flavours meld. Remove and discard the thyme and bay leaf. Taste and adjust seasoning.
  5. While the soup simmers, toast the baguette slices on a baking sheet in a 350°F (175°C) oven until they are dry and lightly golden (about 10 minutes).
  6. Preheat your broiler. Ladle the hot soup into oven-safe crocks. Float one or two toasted baguette slices on top of the soup.
  7. Generously cover the bread with grated Gruyère cheese. Place the bowls carefully on a baking sheet and slide them under the hot broiler. Broil for 2–4 minutes until the cheese is bubbling, melted, and beautifully browned.
  8. Carefully remove from the oven and let sit for 5 minutes before serving, as the bowls will be volcanically hot.