Ingredients:

  • lbs Yellow Onions, thinly sliced
  • Tbsp Unsalted Butter
  • Tbsp Olive Oil
  • tsp Kosher Salt, plus more to taste
  • Tbsp All-Purpose Flour
  • /2 cup Dry Sherry or Dry White Wine
  • cups High-quality, low-sodium Beef Broth or Stock
  • sprigs Fresh Thyme
  • large Bay Leaf
  • Freshly Ground Black Pepper, to taste
  • thick slices Baguette or Stale Country Loaf
  • 1/2 cups Shredded Gruyère Cheese
  • Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Melt butter and oil in a large, heavy-bottomed Dutch oven over medium-low heat. Add onions and 1 tsp salt. Cook slowly, stirring every 10-15 minutes, for 45–60 minutes until the onions are deep, dark brown (mahogany colour).
  2. Sprinkle flour over the caramelised onions and cook for 2 minutes, stirring constantly. Pour in sherry or wine, scraping up all the browned bits (the fonds) stuck to the bottom of the pot. Cook until the liquid has mostly evaporated.
  3. Add the beef stock, thyme bundle, and bay leaf. Bring the mixture to a gentle simmer. Partially cover and cook for 30–40 minutes, allowing the flavours to meld. Remove and discard the thyme and bay leaf. Adjust seasoning with salt and pepper to taste.
  4. While the soup simmers, lightly toast the baguette slices until dried out but not hard (about 10 minutes in a 350°F/175°C oven).
  5. Ladle the hot soup into 4 oven-safe crocks, ensuring each bowl has a good amount of onion. Float 1-2 toasted baguette slices on top of the liquid in each bowl. Generously cover the bread completely with shredded Gruyère cheese.
  6. Place the crocks on a sturdy baking sheet. Broil on a high rack until the cheese is bubbly, melted, and deeply golden brown (watch constantly, as this takes only 1–3 minutes).
  7. Serve immediately, garnished with fresh chopped parsley. Warn guests that the bowls will be extremely hot.