This soup is a classic! I have always loved the combination of caramelized onions, toasted bread and melted Gruyère cheese. It’s simple to make-but takes some patience with time. Slowly sautéing the onions is key to developing flavor. If you can’t fit the soup bowls under a broiler, you can always use a torch to melt and bubble the cheese to a golden brown.
Ingredients:
3 Tablespoons butter
3-4 large yellow onions(about 3 pounds) peeled and thinly sliced
1 teaspoon salt
2 quarts homemade or boxed beef stock
1 cup dry white wine
1 Tablespoon sherry
1 Tablespoon Worcestershire sauce
1 tablespoon flour
½ teaspoon black pepper
8-12 ½ inch slices French Bread-stale is fine
1 ½ cups grated Gruyère cheese
Melt butter in a heavy Dutch oven over medium heat. Add onions and 1 teaspoon salt, stir, and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until a deep golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. This could take 45-90 minutes.
Warm broth in a saucepan over low heat.
Once onions are caramelized, add wine and sherry to the pot and allow the mixture to come to a boil. Stir in the flour and thicken for a minute or two.
Slowly add the warm broth, Worcestershire sauce,and pepper and boil uncovered for 10 minutes. Add more salt and pepper to taste.
Heat the broiler and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles and cover with the bread slices. Sprinkle each generously with the cheese.
Broil until the cheese melts and browns. Serve immediately.
