Secrets to good soup are slow caramelization of onions which brings out their natural sweetness and a good beef broth – homemade of course! There is nothing better than this, especially when the air gets crisp and the days get shorter.
- 3 large sweet yellow onions, peeled and thinly vertically sliced
- 3 large red onions, peeled and thinly vertically sliced
- Olive oil
- 1/4 teaspoon of sugar
- 2 cloves garlic, minced fine
- 8 cups of beef stock
- 1/2 cup of dry white wine
- 1 bay leaf
- 1/4 teaspoon of dry thyme
- Salt and pepper, to taste
- 8 slices of toasted French bread
- 1-1/2 cups Swiss Gruyere, grated with a little grated Parmesan cheese
In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the caramelization.
Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees or until the cheese bubbles and is slightly browned.