Ingredients:
- 3 T butter
- 4 large Yellow Onions, peeled, cut in quarters and sliced thin into long slices
- 1 bay leaf
- 2 tsp flour (you can use GF)
- 2 cloves garlic, finely minced
- 1 tsp dried thyme
- 1 tsp Worcestershire
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 1/2 cup dry red wine
- 6 cups beef broth or stock
- 1 Baguette, sliced
- provolone, thick sliced
Directions:
- Sauté the onions and butter in a large soup pot on the stove.
- Keep stirring frequently, scraping the bottom of the pot every few minutes. Cook until the onions turn a light golden brown. It can take about 20 minutes, Caramelization is key.
- When the onions are nicely golden and caramelized, add the thyme and garlic and stir.
- Add flour and cook for 1 minute and then stir the wine in to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Add the stock, Worcestershire, bay leaf, and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes.
- Set oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with sliced baguette and your desired amount of cheese (I use Provolone or Gruyere). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly.
