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Ingredients:
4 large onions, thinly sliced
4 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
2 cloves garlic, minced
2 tablespoons all-purpose flour
6 cups beef broth
1/2 cup dry white wine (optional)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
1 baguette, sliced into rounds
1 1/2 cups shredded Gruyère or Swiss cheese
Instructions
1. Sauté the Onions:
Heat the butter and olive oil in a large pot over medium heat.
Add the sliced onions and sprinkle with the sugar. Cook for 25–30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the onions and stir well, cooking for another 2–3 minutes to remove the raw flour taste.
3. Deglaze and Add Broth:
If using, pour in the white wine to deglaze the pot, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
Add the beef broth and thyme, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 20–25 minutes.
4. Prepare the Baguette:
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