Ingredients
Scale
- 2 lbs yellow onion, peeled and sliced to about 1/8 inch thickness
- 2 T unsalted butter
- 1 T flour
- 2 tsp thyme, minced fine (plus whole leaves or stems extra for garnish)
- 1 tsp rosemary, minced fine
- 1 cup red wine (can sub white wine)
- 2 T balsamic vinegar (can sub sherry)
- 4 cups beef stock
- 2 bay leaf
- 1 tsp salt
- Pepper
- 4 oz gruyere or Swiss cheese
- Sliced French or sourdough bread
Instructions
- Place butter in the large, heavy bottomed pot or Dutch oven over medium heat to melt. Add onions and ½ tsp Kosher salt and a few grinds of fresh pepper. Lower the heat and place lid on pot. Allow onions to sweat, softening slightly, for about 10 minutes.
- Stir onions with the butter, place lid back on pot and continue to cook on low. Stir the onions every 10 to 15 minutes for an hour, until the onions are caramelized, very soft, and have turned a deep, golden-brown color.
- Stir fresh herbs and flour into the cooked onions, stir to combine and cook for about two minutes.
- Slowly pour wine into pot, stirring as you pour. Add balsamic vinegar and beer broth. Increase heat and bring soup to a boil, then lower heat and allow the soup to simmer for 10-15 minutes.
- While soup is simmering, preheat the broiler. (Steps from here to end are for soup finished and served in ovenproof crocks. If serving in regular bowls, see post for instructions.)
- Place ovenproof crocks or ramekins onto a rimmed baking sheet. Ladle soup into crocks. Place a thick slice of French or sourdough bread onto each crock. Divide cheese equally among the crocks.
- Place baking sheet with prepared soup crocks in the oven, about 5-6 inches under the broiler, for about 2 minutes, until cheese is melted and beginning to brown. (Watch carefully to avoid scorching!)
- Remove soup from oven. Garnish each serving with a bit of fresh thyme and serve immediately.