- four kilos yellow onions, peeled and thinly sliced (approximately five-6 large onions)
- three tablespoons butter
- 1 teaspoon worcestershire sauce (optionally available)
- 1 bay leaf
- three sprigs of thyme (or 1 teaspoon dried thyme)
- a few generous pinches of salt and freshly floor black pepper, to flavor
- 4 cloves garlic, minced
- three tablespoons flour
- half cup dry white wine
- 6 cups of beef inventory
- grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)
- In a big heavy-bottomed stockpot, melt the butter over medium-high warmth. Add the onions and saute till well browned and caramelized (but no longer burnt), about 30-forty mins, stirring every three-five mins. Add garlic and sauté for 1 minute. Stir within the flour and cook dinner for an additional 1 minute. Stir inside the wine to deglaze the pan, using a wood spoon to scrape up any browned bits on the bottom of the pan.
- Add the inventory, worcestershire sauce (non-compulsory), bay leaf, and thyme. Bring to a simmer. Then lessen warmness to medium-low and simmer for at the least 10-15 mins, in part-protected. Season to flavor with salt and pepper. Discard the bay leaf and sprigs of thyme.
- Preheat oven to four hundred stages F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for six-eight mins, till the bread is toasted and golden round the edges. Remove and set aside.
- Switch the oven to the broiler. When geared up to serve the soup, region your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then pinnacle with a baguette slice and your desired quantity of cheese (I used about 1/4 cup shredded cheese for every). Place on an oven rack about 6 inches from the heat and broil for two-4 minutes until the cheese is melted and bubbly. Remove and serve without delay.
- *If you do not have get entry to to a broiler or would like to keep time, I additionally love just topping this soup with croutons and shredded cheese.