Ingredients
- 6 cups thinly sliced onions (slice and soak in cold water for 10 min)
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 – 1 tsp. thyme
- 1 bay leaf (optional)
- 1/2 cup white wine (or 1/4 cup broth + 1/4 cup apple cider vinegar)
- 4 cups beef broth
- 4 slices toasted French bread
- 1 1/2 cups grated swiss or gruyere cheese
Directions
Caramelize the onions by heating butter and oil over medium heat. Add the onions, thyme and bay leaf. Cook on low heat until deeply caramelized, stirring occasionally to keep from sticking or burning. This takes about 45 minutes but is essential for developing the soup’s rich flavor. After the onions are caramelized, deglaze the pan with the white wine or vinegar/broth, increasing the heat to bring the mixture to a boil allowing the alcohol to evaporate. Add the beef broth and bring to a boil, reduce the heat and let it simmer. After the onions are caramelized, deglaze the pan with the white wine or vinegar/broth, increasing the heat to bring the mixture to a boil allowing the alcohol to evaporate. Add the beef broth and bring to a boil, reduce the heat and let it simmer. Preheat your oven to broil then ladle the soup into 4 oven safe bowls. Top each bowl with a toasted slice of French bread. Divide the grated cheese evenly among the bowls, ensuring each has a generous amount on top. Broil until the cheese is golden brown and bubbly, usually 3-5 minutes.
Moe and Deb 
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