Ingredients
- 1 Tbsp garlic-flavoured olive oil
- 12 (1/2-in.-thick) slices from thin loaf French bread
- 2 Tbsp unsalted butter
- 4 large Spanish onions (2 1/2lb), quartered, cut into 1/4-in.-thick slices
- 1 tsp salt
- 1/4 cup all-purpose flour
- 9 cups lower-sodium beef broth
- 3/4 cup dry red wine
- 3 Tbsp brandy
- 1 bay leaf
- 1/2 tsp each dried thyme and pepper
- 1/2 cup shredded Gruyère cheese
- Garnish (optional)
- snipped fresh chives
Preparation
Step 1
To allow its flavor to develop, make the soup, except for croutons and cheese, a day ahead.
1. Preheat oven to 375 degrees F. With oil, brush both sides of bread slices (croutons); place on baking sheet. Bake 12 minutes, turning once, until croutons are lightly roasted. Set aside.
2. In Dutch oven, melt butter over medium heat. Add onions and salt. Cover; cook, stirring twice, until softened, 15 minutes. Uncover cook until lightly caramelizes, 35 minutes. Stir in flour; cook 2 minutes. Stir in remaining ingredients except cheese. Simmer, partially covered, 30 minutes. Remove and discard bay leaf.
3. Preheat broiler. Ladle soup into 4 broiler-safe bowls; top with croutons and cheese. Place bowls on baking sheet; broil 4 in. from heat until cheese is bubbly, 2 minutes. Garnish.