Caramelized onions in a rich beef stock topped with nutty ooey gooey cheese. What more could you ask for?!
*Makes approximately 4 large bowls*
3 T Olive Oil
2 T Butter
4 Large Sweet Onions, thinly sliced
1 T Fresh Thyme, chopped
2 Bay Leaves
1 tsp Sugar
1/2 Dry White Wine
1 T Flour
6 C Beef Stock
1/2 tsp Demi Glace Base (optional)
2 1/2 C Gruyere, shredded
1 1/2 C Grana Padano, Shredded
1 Baguette, sliced and toasted
In a large coated soup pot or Dutch oven heat olive oil and butter on low
Add onion
Toss to coat and cook for 5 minutes
Add in thyme, bay leaves, and sugar
Stir until combined
Cook on low heat for 40 minutes, stirring occasionally
After 40 minutes, crank heat up to medium high heat and stir often being sure the onions do not burn ( the onions will start to caramelize and turn a darker brown color)
Cook for 15 minutes
Add in wine and scrape bottom of pan to loosen all the brown bits
Let boil for 2 minutes
Reduce heat and add flour
Cook for 3 more minutes stirring constantly
Add in beef stock and bring to boil
Reduce heat and simmer for 15 minutes
*Optional- For a deeper beefy flavor, stir in demi glace base*
Salt and pepper to taste
Carefully add soup to oven proof soup cups or ramekins
Mix cheese together in small bowl
Top each bowl with 1/2 C of cheese
Top with 2 pieces of the toasted baguette
Add additional 1/2 C cheese on top of baguette
Carefully place under broiler until cheese is melted and bubbly
Garnish with fresh thyme
Serve immediately
Cooking with Love ❤️ 