- 2 lbs. med yellow onions sliced thinly
- Butter and olive oil
- few sprigs fresh thyme
- 2 bay leaves
- 2 T flour
- 1 c red or white wine or dry sherry
- 5 c good low salt beef stock
- black pepper
- 1 baguette
- chevere cheese and parmesan cheese
Saute onions in a large pot preferably cast iron in butter and olive oil. Toss in a few sprig of thyme 2 bay leaves and salt. Cook and stir the onions for about 45 mins until they are very soft and caramelized to a dark golden brown. Sprinkle in the flour to create a bit of a roux. and cook another minute or two. Stir in the wine and cook stirring for 2 - 3 min. Add the beef stock and pepper and simmer uncovered for 30 mins stirring occasionally.
To serve Slice a baguette diagonally into thick slice and toast on baking sheet in oven for 15 mins, turning once. Discard the bay leaf and thyme sprigs divide the soup into 6 crocks or bowls. Set the crocks on a baking sheet, turn on the broiler and place a crouton on topo of each crock of soup. Top the bread slices with gruyere cheese and grated parmesan, and pop under the broiler for 1 to 2 mins until cheese bubbles. you can make the soup and croutons ahead of time reheat the soup before topping with croutons and cheese.